Friday, August 30, 2013

Blueberry and Banana Cheesecake Parfaits

The other day I tried out an online recipe I found for "Blueberry Banana Bliss Bars" they were supposed to look this THIS but it never set and the result was...let's just say...somewhat of a gloopy mess. I think the problem was in the pudding recipe, so I altered the recipe for success but you could also use instant pudding if you would like. You can either serve these as bars (since you will have a pudding that will set properly) or you could layer this dish in a glass like a parfait, either way it is delicious! This might take some time to prepare because you have to wait for each element to cool off before you can assemble it, so this would a be a good dessert to make ahead of time for a party.

Blueberry and Banana Cheese Cake Parfaits
Crust/'granola" layer:
1 cup all-purpose flour
½ cup butter, softened
½ cup chopped pecans
Pudding layer:
(You could use instant pudding if you would like)
2 cups milk
1/2 cup white sugar
3 TBS cornstarch
1/4 tsp salt
1 tsp vanilla
1 TBS butter
Blueberry layer:
2 tablespoons cornstarch
1 cup sugar (maybe less if you have sweet blueberries)
4 cups blueberries
2 teaspoon fresh lemon juice
Cheesecake layer:
1 cup whipping cream
8 ounces cream cheese, softened
1¼ cups powdered sugar
4-5 bananas


1. Preheat oven to 350 degrees F.For crust, mix 1 cup flour, butter and pecans together in a small bowl. Press into the bottom of a 9 x 13-inch glass baking dish (I use my hand, since mixture can stick to a spoon). Bake for 15 minutes. Cool completely.

2.For pudding, in medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Chill.

3. For the blueberry mix, take a medium saucepan, combine cornstarch and sugar. Add blueberries and lemon juice. Combine well. Bring mixture to a boil and cook a few minutes, stirring occasionally, until thickened. Remove from heat and set aside to cool (mixture will thicken more as it cools).

4.In a small chilled bowl, whip cream until stiff peaks form. In another small bowl, cream together cream cheese and powdered sugar. Fold in whipped cream.

To assemble:Spread pudding onto cooled crust. Layer with fresh banana slices that have been tossed in remaining 1 teaspoon lemon juice. Top with cream cheese layer, followed by blueberry sauce.
Refrigerate for 4 hours or overnight before serving.

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