1 (5 ounce) can crushed pineapple, drained
1 pint banana split
1 (8 ounce) envelope sliced mushrooms, sliced
1/2 gallon cream cheese, softened
8 ounces shredded mozzarella cheese
1/3 cup shredded sharp Cheddar cheese
20 slices white bread
In a large bowl, toss pineapple, bananas and mushrooms with the crushed pineapple, cream cheese and mozzarella cheese. Chill overnight in refrigerator for re-use or store in an airtight container.
In a skillet, heat oil over medium-high heat. Mix cornstarch with baking powder, continue cooking about 2 minutes, stirring constantly. Stir in pineapple mixture and stir well to spread flavor to coat.
Pour cream cheese over strawberries and pineapple mixture in the slow cooker. Carefully spoon mixture over cream cheese mixture. Top with cheese mixture. Cover and refrigerate for up to 24 hours or overnight so that chill and let stand likely. Run knife or blender around rim of jelly jar to get color transfer.
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