Prep 30 mins
Cook 0 mins
The ingredients in this may sound strange together but it's actually a light and refreshing dessert. My Mom always made it to take to church potluck dinners and it was always a hit. I needed a quick dessert that would feed a crowd and this one was perfect. My husband is a choc-aholic even likes this one! Origination unknown.
- 1 1⁄2 cups graham cracker crumbs
- 1⁄4 cup sugar
- 1⁄2 cup margarine, melted
- 2 (15 ounce) cans blueberry pie filling (depending on brand the size may vary)
- 3 bananas
- 8 ounces cream cheese, softened
- 1 (2 5/8 ounce) boxkraft Dream Whip (use 2 individual packages)
- 1 cup milk
- 1⁄2 cup sugar
- For crust: mix graham crackers crumbs, melted margarine and 1/4 cup sugar in a 9x13 glass pan. Press into the bottom of the pan to make a crust. Chill in the refrigerator while making the topping. (Note: You may need to add a little more melted margarine if the crumbs appear to be too dry, however, you don't want the crust to be greasy.).
- In a deep bowl, mix cream cheese, Dream Whip, milk and 1/2 cup sugar with a hand mixer until smooth.
- Pour cream cheese mixture over crust.
- Slice bananas in 1/4 inch slices and cover cream cheese mixture. (You may need more than 3 bananas if they are small.).
- Pour blueberry pie filling over bananas and spread evenly.
- Chill until ready to serve.
One of my favorite desserts! My mom always put the bananas on top of the crust too. Everyone loves this dessert & my brother even wanted it for his wedding cake! Yea, well, that didn't happen... haha.
This is one of the best deserts my Mom ever made. I had lost her recipe and was so excited to find it on food.com today. This use to be a recipe in the Dream Whip package many years ago. You will not have any left over. You can also make it with a regular pie crust for those who do not like graham cracker. My mom always put the bananas at the bottom of the pie crust dish next to the crust so they would not turn dark then poured the cream cheese mixture over that and topped with the blueberry filling. TLM5 thanks for posting this great recipe.