A favorite - proceed with caution

"This is a family favorite - and I get in trouble if I don't bring it to holiday gatherings! So, proceed with caution. This recipe is from Heaven Sent, my Christmas choir girl romance." - Sherri Schoenborn Murray

Banana Cream Dessert

I usually make this the day before serving as it takes a while to set up - and tastes better. Chill at least four hours, but for best results make the night before serving.

Makes one 9 x 13 pan

Crust Ingredients:

  • • 10 Tablespoons melted butter
  • • 1/2 cup chopped walnuts
  • • 1 and 1/4 cups flour
Cream Cheese Layer:
  • • 1 - 8-ounce package cream cheese, softened to room temperature
  • • 1 cup powdered sugar
  • • 8-to 9-ounce container Cool Whip, softened to room temperature
  • Pudding Layer:
  • • 2 x 4-serving-size packages vanilla instant pudding
  • • 3 cups milk
  • • 1 teaspoon vanilla
  • • Bananas to slice on top right before serving

For the CRUST

  • 1.  Preheat oven to 325’ F.
  • 2.  Mix the crust ingredients right in the glass 9 x 13 glass pan.
  • 3.  Press the buttery-ball mixture with a sheet of waxed paper (otherwise, it’s sticky) until the bottom of the pan is covered.
  • 4.  Bake in for 20 minutes or until lightly browned.
  • 5.  Cool completely before adding the cream cheese layer.


  • Beat together cream cheese and powdered sugar and fold in Cool Whip until thoroughly mixed. Then spread over the cooled crust.


  • Beat pudding mix, milk and vanilla until thickened. Pour over Cool Whip layer and smooth over the top.
  • Chill at least four hours. For best results, make the night before serving.
  • To SERVE:

  • Use a flat-bottomed spatula/cake server to transfer individual slices onto plates then top with freshly sliced bananas.

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