recipes

Dessert 07 August 2015

Banana Split Dessert Pizza

Ingredients
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/2 cup sour cream
  • 6 tablespoons lemon juice, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) plus 1 tablespoon butter or margarine, softened and divided
  • 1/4 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • 3/4 cup chopped nuts
  • 3 medium bananas, sliced and divided
  • 1 (8-ounce) can sliced pineapple, drained and cut in half
  • 10 to 12 maraschino cherries, drained and patted dry
  • Additional chopped nuts for garnish
  • 1 (1-ounce) square semi-sweet chocolate
Preparation
  1. Preheat oven to 375°F. In medium bowl, combine sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla; mix well. Chill.
  2. In large bowl, beat 1/2 cup butter and brown sugar until fluffy. Add flour and nuts; mix well.
  3. On lightly greased pizza pan or baking sheet, press dough into 12-inch circle, forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until golden brown. Cool.
  4. Arrange 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts.
  5. In small saucepan, over low heat, melt chocolate with remaining 1 tablespoon butter; drizzle over pie. Chill thoroughly. Store leftovers covered in refrigerator.
Preparation Time

10 minutes

Serves

Makes one (12-inch) pizza

Notes, Tips & Suggestions

Tip: Crust and filling can be made in advance and held until ready to assemble. Cover crust and store at room temperature; store filling in refrigerator. Best if eaten same day as assembled.

Source

Eagle® Brand Sweetened Condensed Milk
National Sweet Cherry Foundation

Dessert 07 August 2015

White Chocolate Cherry Cheesecake

Ingredients
  • 9 whole Honey Maid Honey Grahams, crushed (about 1-1/2 cups crumbs)
  • 1/2 cup pecan halves, toasted, finely chopped
  • 1/4 cup sugar
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 1 package (6 ounces) white baking chocolate, divided
  • 3 packages (8 ounces each) Philadelphia Cream Cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons vanilla, divided
  • 4 eggs
  • 1 can (21 ounces) cherry pie filling
Preparation
  1. PREHEAT oven to 300°F if using a silver 9-inch springform pan (or to 275°F if using a dark nonstick 9-inch springform pan). Mix graham crumbs, pecans, sugar and butter until well blended. Press firmly onto bottom of pan. Melt 5 of the chocolate squares as directed on package.
  2. BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sweetened condensed milk, beating until well blended. Add melted chocolate and 1 teaspoon of the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
  3. BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours or overnight.
  4. MIX pie filling and remaining 1 teaspoon vanilla; spoon over cheesecake. Melt remaining chocolate square as directed on package; drizzle over cherries. Let stand until firm. Cut into 16 slices to serve.
Preparation Time

30 minutes plus refrigerating

Bake Time

1 hour

Serves

Makes 16 servings.

Source

Cherry Marketing Institute
Honey Maid Grahams
Philadelphia Brand Cream Cheese

About Us

We love cooking, eating, and connecting with people from around the world.

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.