2 cups vanilla wafer crumbs
1/2 cup chopped pecans
1/4 cup (1/2 stick) butter or margarine, melted
1/4 cup firmly packed brown sugar
24 ounces cream cheese, softened
1/2 cup firmly packed brown sugar
2 teaspoons rum extract or 2 Tablespoons dark rum
1/2 cup mashed ripe bananas
2 bananas, sliced
2 teaspoons lemon juice
25 caramels, unwrapped (about 1/2 of 14 ounce package)
2 Tablespoons milk
1 teaspoon rum extract (optional)
1/2 cup pecan halves
Crust: Mix crumbs, pecans, butter and sugar. Press onto bottom of 13 x 9-inch baking pan.
Filling: Mix cream cheese, sugar and rum extract with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in mashed bananas. Pour over crust. Bake at 350 degrees F for 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Topping: Toss bananas with lemon juice; arrange over cheesecake. Microwave caramels and milk in microwavable bowl on HIGH for 2 minutes; stir until smooth. Stir in 1 teaspoon rum extract, if desired. Drizzle evenly over cheesecake. Sprinkle with pecan halves. Cut into squares. Refrigerate any leftover cheesecake.
Makes 2 dozen.
16 fluted paper baking cups
1 (12 ounce) package semisweet chocolate chips
2 Tablespoons shortening
1 (3 or 3 1/4 ounce) box regular vanilla pudding mix
1 envelope unflavored gelatine
1 teaspoon instant coffee powder
2 cups half-and-half
1 cup heavy cream, whipped
16 maraschino cherries, drained
Same day or several days before serving: Put cups in muffin tins.
In double boiler over hot, not boiling water, melt chocolate pieces with shortening; keep warm.
Starting from top rim of each paper cup, drizzle chocolate 1 heaping teaspoon at a time down inside of cup. About 3 teaspoons will cover entire inside of each cup. Refrigerate.
Early on serving day; remove a few cups at a time from refrigerator.
Gently, but quickly peel paper away from each, leaving a chocolate cup. Refrigerate.
In medium saucepan, combine pudding mix, gelatine and coffee powder. Stir in half-and-half. Cook as label directs.
Cover surface with wax paper and refrigerate until cool.
With rubber spatula gently fold whipped cream into mixture. Fill chocolate cups and refrigerate.
Sprinkle each cup with chocolate sprinkles; top each with a cherry.
1 box chewy fudge brownie mix
1/2 cup (1 stick) butter
2 1/2 cups powdered sugar
4 plus Tablespoons crème de menthe, to taste
6 ounces semi-sweet chocolate chips
1/4 cup (1/2 stick) butter
Prepare fudge mix as directed on package. Let cool completely before frosting.
Combine cream cheese, butter, powdered sugar and crème de menthe. Spread over brownies.
Melt chocolate chips and butter. Pour over frosting and tilt pan to cover completely. Refrigerate until cool. Garnish with Andes mints. Cut into squares.