1 1/4 cups chopped Cinnamon Baffles or GF shortbread cookies
1/4 cup butter, melted
3 tablespoons sugar
1 cup Daisy sour cream
1/2 cup cold milk
1 package (3.4 ounces) GF vanilla instant pudding and pie filling
1 container (12 ounces) Cool Whip, thawed
3 medium bananas, sliced
2 tablespoons pecans, grated
Chop cookies or Baffles using food chopper/processor. Place in 1 quart batter bowl. Add butter and sugar; mix well with scraper. Press crumb mixture onto flat bottom of springform pan.
In 2 quart, batter bowl, whisk sour cream and milk using 10" whisk until blended. Add pudding mix; whisk until pudding is dissolved. Add whipped topping, mixing until well blended. Spread half of filling over crust. Slice bananas using egg slicer; arrange over filling. Spread remaining filling over bananas. Grate pecans over top using deluxe cheese grater. Garnish as desired with fresh fruit/mint leaves.
To serve, remove collar from pan; cut into 12 wedges. Yield: 12 servings
In 2 quart, batter bowl, whisk sour cream and milk using 10" whisk until blended. Add pudding mix; whisk until pudding is dissolved. Add whipped topping, mixing until well blended. Spread half of filling over crust. Slice bananas using egg slicer; arrange over filling. Spread remaining filling over bananas. Grate pecans over top using deluxe cheese grater. Garnish as desired with fresh fruit/mint leaves.
To serve, remove collar from pan; cut into 12 wedges. Yield: 12 servings
Can also be made with pineapple and coconut instead of or in addition to bananas for a tropical twist.
