Honey Grahams, crushed (about 1-1/2 cups)
1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) Cream Cheese, softened
1 can (20 oz.) crushed pineapple in juice, drained
2 cups sliced strawberries
4 bananas, sliced
2 pkg. (3.4 oz. each)Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
Maraschino cherries (for garnish)
MIX crumbs, 1/4 cup sugar and butter; press onto bottom of 13×9-inch pan. Freeze 10 min.
BEAT cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with chocolate sauce, then strawberries, then pineapple. Slice bananas; arrange over pineapple.
BEAT pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Drizzle with chocolate syrup or heated fudge just before serving; arrange over dessert. Top with cherries to garnish.
Stay tuned tomorrow for my first “Post from the Farm” this summer. I have some exciting footage to share of the biggest caterpillar I’ve ever seen!
Oh, and don’t forget to enter the contest to win 6 recipe booklets from GOYA foods. I’ve only gotten 3 entries, so the odds are good!