BANANA CREAM CHEESE PIE w/ STRAWBERRY TOPPING
Plan ahead...needs to chill at least 1 hour
Serves 6-8
1 pkg. (8 oz.) cream cheese, softened
1/2 c. sugar
1 c. mashed ripe bananas (2 to 3 medium)
1 tsp. lemon juice
1 carton (8 oz.) frozen whipped topping, thawed
1 graham cracker crust (9-in.)
In a bowl, beat cream cheese and sugar until smooth. Combine bananas
and lemon juice; add to cream cheese mixture.
Fold in whipped topping. Pour into crust. Cover and refrigerate
for 1 hour or until set.
STRAWBERRY TOPPING:
2 T. sugar
1 tsp. cornstarch
1-1/4 c. sliced fresh strawberries
5 drops red food coloring, optional
In a saucepan, combine sugar and cornstarch. Stir in strawberries
and food coloring if desired. Let stand for 5 minutes. Bring
to a boil. Reduce heat; cook and stir for 2 minutes or
until thickened. Cool.
Drizzle some over pie. Cut into wedges; Serve with remaining topping.
Submitted by Phyllis A.
July 22, 2000
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