It’s always fun to get together with the Loopy Elves for food, because they are great bakers and cooks! We have Loopy Elf Night every few months, and last night was a pie contest. Well, actually it didn’t have to be a pie – it just had to be IN a pie plate. We had Pumpkin Cheesecake, Caramel Apple Cheesecake, Key Lime Pie, Apple Pie, Banana Cream Pie, Raspberry Cheesecake, Apple Berry Strudel and Coconut Cream Pie. And we each tried everything, because we always vote for our favorites.
Carolyn’s Apple Pie with homemade crust was the winner. It was beautiful and delicious! Second place was the Banana Cream Cheesecake that Julia brought. I thought I’d share that recipe with you today, as I will be making it soon myself. But all of the desserts were amazing, and gave us good ideas for Thanksgiving, which is coming up soon here in the U.S.!
Here is the before and after picture. 🙂
Banana Cream Cheesecake (from Six Sisters)
1 3/4 cups of graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
8 oz. cream cheese, softened
8 oz. frozen whipped topping, thawed
1/2 cup sugar
3-4 bananas, sliced
1 3/4 cups cold milk
3.4 oz package of instant banana cream pudding mix
Mix crust ingredients then press onto the bottom and up the sides of a greased pie plate. Bake at 350 degrees for 5-7 minutes and let cool
Mix the milk and pudding mix well and refrigerate for 2 minutes.
Beat the cream cheese and sugar until smooth. Fold in half of the whipped topping and all of the pudding mixture.
Arrange a layer of banana slices onto the crust and pour half of the cream cheese mixture on top. Repeat the layers.
Pour the rest of the whipped topping on top and spread smooth. Refrigerate for 2 hours or until firm. This can be made up to 2 days ahead of time.
I hope you all have a great weekend!