No Bake Fresh Banana Torte

No Bake Fresh Banana Torte

Fresh Banana TorteEveryone loves homemade desserts but sometimes there’s just not enough time to make some from scratch.  Here’s a great recipe for my No Bake Fresh Banana Torte using just 5 store bought ingredients.  It tastes so good everyone will think you spent all day making it!

I made this last week for our Sunday night barbecue, everyone loved it! The twins especially loved it!   When my husband searched for leftovers the next day there was just a small piece left!

I made this torte using a 9″ square baking dish, it was a perfect size for our family.  If you need a larger one just double the recipe and use a 9″x13″ pan instead.  If making a 9″ torte you will need exactly 32 oreos meaning you will have a few extra cookies to munch on, yum!

I know in the recipe says to refrigerate for at least one hour before serving, it’s  okay to serve after an hour, but it will not be very firm and will sort of fall apart.  I found that refrigerating longer will make it easier to cut nice neat serving pieces.  Actually I made it the night before and it was just perfect.


 

Ingredients:

1 Large Box Instant Banana Pudding (5.1 oz. Size)

3 Cups Milk

1 Package Golden Oreos

1 Tub Cool Whip (8 oz. Size), thawed

2 Large Banana, sliced

1/2 cup Milk

9″ Square pan

If using a larger pan double the recipe

 

Directions:

Fresh Banana Torte1. Dip Oreos in 1/2 cup milk and place in pan, you will need 16 cookies to cover the bottom of the pan[spacer height=”20px” id=”2″]

Fresh Banana Torte2.  Make pudding according to box directions using 3 cups of milk.  Spread 1/2 of pudding evenly over layer of oreos.[spacer height=”20px” id=”2″]

Fresh Banana Torte3.  Slice one banana and arrange over pudding layer.[spacer height=”20px” id=”2″]

Fresh Banana Torte4.  Spread 1/2 of the Cool Whip over bananas.[spacer height=”20px” id=”2″]

Repeat steps 1-4 making a second layer of milk dipped Oreos, pudding, sliced bananas, and ending with the second layer of Cool Whip.

Refrigerate for at least 1 hour.  The longer the torte is refrigerated the easier it will be to cut nice neat slices.  You can make this a day a head and refrigerate overnight.

Drizzle each slice with chocolate or strawberry syrup before serving.

 

Makes 6 servings.


Chocolate of the Month Club Club

Fresh Banana Torte
No Bake Fresh Banana Torte
Print Recipe
Easy no bake dessert using just 5 ingredients!
Servings Prep Time
6 Slices 30 Minutes
Passive Time
1 Hour
Servings Prep Time
6 Slices 30 Minutes
Passive Time
1 Hour
Fresh Banana Torte
No Bake Fresh Banana Torte
Print Recipe
Easy no bake dessert using just 5 ingredients!
Servings Prep Time
6 Slices 30 Minutes
Passive Time
1 Hour
Servings Prep Time
6 Slices 30 Minutes
Passive Time
1 Hour
Ingredients
Servings: Slices
Instructions
  1. Dip Oreos in 1/2 cup milk and place in pan, you will need 16 cookies to cover the bottom of the pan
  2. Make pudding according to box directions using 3 cups of milk. Spread 1/2 of pudding evenly over layer of oreos.
  3. Slice one banana and arrange over pudding layer.
  4. Spread 1/2 of the Cool Whip over bananas.
  5. Repeat steps 1-4 making a second layer of milk dipped Oreos, pudding, sliced bananas, and ending with the second layer of Cool Whip.
  6. Refrigerate for at least 1 hour. The longer the torte is refrigerated the easier it will be to cut nice neat slices. You can make this a day a head and refrigerate overnight.
  7. Drizzle each slice with chocolate or strawberry syrup before serving.
Recipe Notes

If using a larger pan double the recipe

Share this Recipe
Powered byWP Ultimate Recipe
Mango Cream Cheese Dessert

Mango Cream Cheese Dessert

Mango Cream Cheese Dessert

Mango, the king of fruit as it’s known in many parts of the world, is not high in calories and is an excellent source of beta carotene, vitamin A, and potassium.  It’s also very delicious!

Now that we are in peak mango season my husband has been bringing home loads of this sweet juicy fruit.  We love them fresh but also love to make them into different desserts.  This year’s bumper crop has allowed me to whip up all the recipes my family loves and create a few new ones.

This Mango Cream Cheese Dessert is a long time family fave!  I got the recipe years ago from a cookbook my aunt gave me.  It’s one of those loosely bound cookbooks the local churches publish every so often to sell in a fund raiser, it contained a compilation of their members’ favorite recipes.  This cookbook was published in 1985.  My cherished copy is in poor condition, missing it’s covers, grease stained, fading, and taped up; it’s moved with me from Hawaii to Texas and back twice!  Old as it is the recipes are still our favorites.

This dessert takes a bit longer to make as it is made in 3 layers and can take all day, you have to wait for the crust too cool and the layers to set.  I tweaked it a bit to make it a bit simpler.  It is definitely worth the effort!  You end up with a refreshing creamy dessert on a cookie crust that is perfect for summer barbecues or any other time!

I make it in a 9″ x 13″ pan, the number of servings will depend on the size you cut it, in my house that means it will barely serve 6.  Whenever I make this it never stays in the fridge for more than a day or two, it’s that good!

If you can’t find fresh mango you can use peaches or your favorite fruit, just change the jello flavor to compliment the fruit.

Mango Cream Cheese Dessert

Ingredients:

3/4 butter – softened

1/4 cup brown sugar

1 1/2 cups flour

3 boxes (3 oz. size) lemon jello

4  cups boiling water (divided into 1 cup & 3 cups)

1  8oz. cream cheese – softened

1 cup sugar

1  8oz. container cool whip – thawed

1 envelope Knox unflavored gelatin

1/4 cup water at room temp.

4 cups sliced mangoes (about 3 medium sized mangoes)

Directions:

Mango Cream Cheese Dessert

Crust:

1.  Mix butter, brown sugar, and flour in large mixing bowl until it is crumbly.

2.  Press into 9″ x 13″ baking pan.  Be sure you get it all the way to the sides and into the corners or the other layers will seep under the crust and you will end up with an upside down mess.  (It will still take great, but will look unappetizing)

3.  Bake at 350 degrees for 15 – 20 minutes or until golden brown.  Cool completely before proceeding to the 1st. layer.

Mango Cream Cheese Dessert

1st. Layer:

Before you start this layer dissolve 1 box of lemon jello in 1 cup of boiling water.  Let cool completely to room temperature.  Stir every so often to keep it from hardening.

1.  Beat cream cheese with sugar.  Fold in Cool Whip.

2.  Slowly pour COOLED jello into the cream cheese mixture.

3.  Gently stir the jello/cream cheese mixture.  It will be a bit loose with a few clumps but that’s ok.

4.  Pour into the crust.  Refrigerate until firm, at least 2 -3 hours.

Mango Cream Cheese Dessert

2nd. Layer:

Before you start the next layer dissolve 2 boxes of jello in 3 cups boiling water; soften unflavored gelatin in 1/4 cup water at room temp.; add softened gelatin to jello until dissolved.  Let cool completely to room temperature.  Stir occasionally to keep the bottom from setting.

1.  Arrange sliced mangoes on top of 1st. layer.  It doesn’t have to look neat as the fruit may float when you pour the jello over it.

2.  Pour COOLED jello mixture over mangoes.  BE SURE your jello is completely COOLED before pouring over the mangoes!!  If the jello is hot or warm it will dissolve the cream cheese mixture and you will have a mess on your hands.   Refrigerate until firm, I usually leave it overnight.

Cut into desired size and serve.  Lifting the first piece out of the pan is the hardest part, be sure you cut clean thru to the crust and use a cake server to get under the crust and lift the whole piece out.
My first piece usually falls apart so I use it to “taste” the dessert.  Once you get that first piece out the rest is easy, just remember to cut thru to the crust every time.

This dessert will keep in the fridge for several days, that is if you can refrain from snacking on it.  At my house this dessert rarely lasts more than a day!

Mango Cream Cheese Dessert
Print Recipe
Servings Prep Time
8 Squares 1 Hour
Cook Time Passive Time
20 Minutes 5 Hours
Servings Prep Time
8 Squares 1 Hour
Cook Time Passive Time
20 Minutes 5 Hours
Mango Cream Cheese Dessert
Print Recipe
Servings Prep Time
8 Squares 1 Hour
Cook Time Passive Time
20 Minutes 5 Hours
Servings Prep Time
8 Squares 1 Hour
Cook Time Passive Time
20 Minutes 5 Hours
Ingredients
Servings: Squares
Instructions
Crust
  1. Mix butter, brown sugar, and flour in large mixing bowl until it is crumbly.
    Mango Cream Cheese
  2. Press into 9" x 13" baking pan. Be sure you get it all the way to the sides and into the corners or the other layers will seep under the crust and you will end up with an upside down mess. (It will still take great, but will look unappetizing)
  3. Bake at 350 degrees for 15 - 20 minutes or until golden brown. Cool completely before proceeding to the 1st. layer.
    Mango Cream Cheese
1st. Layer
  1. Before you start this layer dissolve 1 box of lemon jello in 1 cup of boiling water. Let cool completely to room temperature. Stir every so often to keep it from hardening.
  2. Beat cream cheese with sugar. Fold in Cool Whip.
    Mango Cream Cheese
  3. Slowly pour COOLED jello into the cream cheese mixture.
    Mango Cream Cheese
  4. Gently stir the jello/cream cheese mixture. It will be a bit loose with a few clumps but that's ok.
  5. Pour into the crust. Refrigerate until firm, at least 2 -3 hours.
2nd. Layer
  1. Before you start the next layer dissolve 2 boxes of jello in 3 cups boiling water; soften unflavored gelatin in 1/4 cup water at room temp.; add softened gelatin to jello until dissolved. Let cool completely to room temperature. Stir occasionally to keep the bottom from setting.
  2. Arrange sliced mangoes on top of 1st. layer. It doesn't have to look neat as the fruit may float when you pour the jello over it.
    Mango Cream Cheese
  3. Pour COOLED jello mixture over mangoes. BE SURE your jello is completely COOLED before pouring over the mangoes!! If the jello is hot or warm it will dissolve the cream cheese mixture and you will have a mess on your hands. Refrigerate until firm, I usually leave it overnight.
  4. Cut into desired size and serve. Lifting the first piece out of the pan is the hardest part, be sure you cut clean thru to the crust and use a cake server to get under the crust and lift the whole piece out. My first piece usually falls apart so I use it to "taste" the dessert. Once you get that first piece out the rest is easy, just remember to cut thru to the crust every time.
Recipe Notes

This dessert will keep in the fridge for several days, that is if you can refrain from snacking on it. At my house this dessert rarely lasts more than a day!

Share this Recipe
Powered byWP Ultimate Recipe
Strawberry Lemon Parfait

Strawberry Lemon Parfait

Strawberry Lemon Parfait

Summer’s almost here, that means lots of fresh strawberries.  I love strawberries!

In preparation for those long hot summer nights I whipped up a light dessert, my twist on Strawberries N’ Cream.  It’s super easy to make, it uses just 3 ingredients, and there’s no whipping involved!  It’s so yummy I found myself scrapping the bowl with extra strawberries!

This Strawberry Lemon Parfait is light and airy making it the perfect ending to a summer barbecue.  It’s so easy to stir up, it takes less than 10 minutes.  It can be dressed up to serve when company comes for dinner.

I portioned it in 4 large tumblers, but you can use smaller bowls, wine glasses, plastic cups, or whatever you like to get more servings.  In fact you may not want to portion it out at all, you can just dip berries in the bowl you mix it in.

Strawberry Lemon Parfait

Ingredients:

1 Large tub of Cool Whip (16 oz.)

1 Box Instant Lemon Pudding – it’s important you use the instant pudding, not the one you need to cook on the stove top

Strawberries – washed, cored, and sliced (reserve smaller whole berries for garnish if desired)

Fresh Mint leaves for garnish (optional)

Strawberry Lemon Parfait

Directions:

1.  Scoop Cool Whip into a large mixing bowl.

2.  Gently fold in instant pudding.  Continue to gently combine pudding and Cool Whip using a gentle folding motion until the pudding is evenly combine with the Cool Whip.  The mixture will turn a very light yellow.  Don’t stir vigorously the cool whip might start to liquefy.  Make sure there are no clumps of powder in the mixture, if you see clumps gently break them up and fold into the Cool Whip.

3.  Spoon mixture into the cups or glasses, filling each one about halfway.

4.  Arrange sliced strawberries on top of Cool Whip mixture.

5.  Spoon remaining Cool Whip mixture over the berries to fill up each cup.

6.  Garnish with berries and mint leaves if desires.

7.  Keep chilled until ready to serve.

Strawberry Lemon Parfait
Print Recipe
Servings Prep Time
6 Cups 15 Minutes
Servings Prep Time
6 Cups 15 Minutes
Strawberry Lemon Parfait
Print Recipe
Servings Prep Time
6 Cups 15 Minutes
Servings Prep Time
6 Cups 15 Minutes
Ingredients
Servings: Cups
Instructions
  1. Scoop Cool Whip into a large mixing bowl.
  2. Gently fold in instant pudding. Continue to gently combine pudding and Cool Whip using a gentle folding motion until the pudding is evenly combine with the Cool Whip. The mixture will turn a very light yellow. Don't stir vigorously the cool whip might start to liquefy. Make sure there are no clumps of powder in the mixture, if you see clumps gently break them up and fold into the Cool Whip.
  3. Spoon mixture into the cups or glasses, filling each one about halfway.
  4. Arrange sliced strawberries on top of Cool Whip mixture.
  5. Spoon remaining Cool Whip mixture over the berries to fill up each cup.
  6. Garnish with berries and mint leaves if desires.
  7. Keep chilled until ready to serve.
Share this Recipe
Powered byWP Ultimate Recipe