Banana Delight Capi's Way
2 c. flour
1 c. melted butter, cooled
1 c. chopped pecans
2 c. cold whole milk
1 c. instant vanilla pudding mix
Cream Cheese Layer:
1 c. whipping cream
8 oz. cream cheese
1 c. sifted powdered sugar
2 to 3 ripe bananas, thinly sliced
2 c. whipping cream
1/2 c. chopped pecans, toasted
1/2 c. flaked coconut, toasted
To make the Crust: mix flour, butter and pecans. Pat evenly into a 9 x 13
pan. Bake at 350 degrees for 25 minutes. Let cool completely before continuing
with next layers.
To make the Cream Cheese Layer: beat cream cheese and whipping cream together in an
electric mixer. Add powdered sugar and continue to beat until smooth & thick.
Spread evenly over cooled crust.
To make the Pudding Layer: whisk milk with pudding mix until thickened.
Spread carefully and evenly over the cream cheese layer.
NOTE: You may make a day ahead up to this step. Cover & refrigerate until ready to
cover with bananas & topping.
Banana Layer: Cover pudding layer with sliced bananas.
To make the Topping: beat whipping cream until fluffy and spreadable. Gently spread
over banana layer pushing whipped cream to the edges of the pan, covering the
bananas well. Sprinkle top with toasted pecans and toasted coconut.
For the berries:
6 cups Arkansas strawberries, capped and sliced
1/2 c. sugar
Wash and cap the berries. Place sugar in a mixing bowl and add the sliced
berries. Let sit at room temperature for 30 minutes, stirring occasionally so
that the berry juices are drawn out. Just before serving, cut banana delight
into 12 to 16 pieces and ladle the juicy
strawberries over. YUM!