Louisiana Sunshine
2009-01-01- Course: Desserts
- Yield : 24
- Servings : 24
- Prep Time : 40m
- Cook Time : 50m
- Ready In : 1:30 h
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I came up with this recipe after making the Mississippi Mud Pie desert. I changed some of the ingredients and make a new dessert. My dad was a diabetic so I made it with a sugar free pudding and equal or Splenda. But you can use the original recipe.
Ingredients
- 1 stick butter
- 1 cup flour
- 1/2 cup chopped pecans
- 1 cup powdered sugar (or sugar substitute to taste)
- 1 package cream cheese (low-fat or regular)
- 1/2 of an 8 oz container cool whip (regular or low-fat)
- Topping
- 3 or more bananas (sliced)
- 2 cups milk
- 2 small 3 oz boxes of instant pudding vanilla or banana cream (sugar free or regular)
- 1/2 8 oz container cool whip (regular or low-fat)
Directions
Step 1
Mix together the first 3 ingredients. Press into a 13x9 glass pan.
Step 2
Bake at 350 degrees for 20-30 minutes or until the edges are golden brown.
Step 3
Let cool completely (can put in the refrigerator to cool it quicker).
Step 4
Mix together the cream cheese, 1/2 carton of cool whip, and the powdered sugar. Spread on top of the cooled crust.
Step 5
Mix the pudding and the milk. Pour on top of the white layer.
Step 6
Layer the sliced bananas on top of the pudding mixture.
Step 7
Add the rest of the cool whip on top of the banana layer.
Step 8
Sprinkle with 1/4 cup of chopped nuts, if desired. Refrigerate until ready to eat.
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