Hello Dolly Squares
1 1/2 cup graham cracker crumbs
1/2 cup butter , melted
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
2 cups semisweet chocolate chips
2 cups pecans , chopped
3 cups sweetened shredded coconut , divided
1 300 ml can sweetened condensed milk
Preheat oven to 350°F. Mist bottom of 9-inch square cake pan with cooking spray; line with parchment paper.
In large bowl, stir together graham crumbs, butter, sugar, cinnamon, salt until moistened; press into bottom of prepared pan. Bake until firm, about 10 minutes. Let cool slightly.
Sprinkle base with chocolate chips, pecans and all but 1/2 cup of the coconut. Drizzle with condensed milk, using tip of knife to spread milk into cracks of toppings; sprinkle with remaining coconut. Bake until coconut is golden, about 30 minutes. Let cool completely. (Make-ahead: Cover with plastic wrap and refrigerate for up to 7 days. Or overwrap with foil and freeze for up to one month.)
Cover with plastic wrap; refrigerate for at least 1 hour. Cut into 36 squares.
Banana Split “Cake”
1-1/2 cups graham crumbs
1/3 cup non-hydrogenated margarine, melted
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 cup sugar
1 can (14 fl oz/398 ml) crushed pineapple in juice, drained
6 bananas, divided
2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
2 cups cold milk
Mix graham crumbs and margarine; press onto bottom of 13×9-inch pan. Freeze 10 min.
Beat cream cheese and sugar with mixer until blended; spread
Carefully over crust. Top with pineapple.
Slice 4 bananas; arrange over pineapple.
Beat pudding mixes and milk in medium bowl with whisk 2 min.
Stir in 1 cup Cool Whip; spread over banana layer in pan.
Top with remaining Cool Whip. Refrigerate 5 hours.
Slice remaining bananas just before serving; arrange over dessert. Sprinkle with nuts.
Dora Miner is a local cook and baker who writes a regular column for The Wetaskiwin Pipestone Flyer.