4 eggs, divided
3 tbsp. oil
2/3 c packed brown sugar, divided
2 bananas, sliced
16 ounces cream cheese, softened
2 tbsp lemon juice
1 1/2 c milk
1 1/2 c cool whip
Heat oven to 300 degrees. Reserve 1 cup dry cake mix. Mix remaining cake mix with 1 egg, oil, and 1/3 c brown sugar with mixer. (Mixture will be crumbly.) Press onto bottom and 1 inch up sides of greased 13 x 9 baking pan. Top with bananas.
Beat cream cheese and remaining sugar with mixer. Add reserved cake mix, remaining eggs, and lemon juice; beat one minute. Blend in milk. (Batter will be thin.) Pour into crust.
Bake 45-50 minutes or until center is almost set. Cool. Refrigerate 4 hours. Top with whipped topping. Refrigerate leftovers.
Source: Kraft foods freebie magazine
Notes: Good flavor - especially the cream cheese/banana filling. The crust is pretty firm, so be sure you keep it thin and don't let the edges and corners get too thick. I think the crust was a little sweet and would possibly try it without the extra sugar next time. Of course, I don't like sweet stuff in general, so I may be oversensitive.
This would be good to try with a graham cracker crust (but you'd need to work out the 1 c of cake mix in the batter issue).
Serve it with coffee! (Really)
1 comment:
The crust was softer the second day and that was good too.
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