So, this week I am celebrating Teacher Appreciation Week.
Or as some people call it…Spring Break.
Because trust — nothing makes me appreciate the woman who keeps my son all the livelong day, than a nine day refresher course in nonstop quality time.
When kids are little, they are so chubby and giggly, and you sob at the thought of Kindergarten and get all judgy at parents who are dreading Summer Vacation.
I know because I was that judgy mom once, so enraptured and enthralled with the process of child raising that I couldn’t imagine ever feeling any different.
Then your kids get old and less chubby and more bored and they want lots of sandwiches but can’t decide what kind and wait, what flavor turkey is that can I have a snack are we going anywhere today why can’t we go OUT to eat instead will you buy me a video game —
I might be projecting. Sorry.
Anyways, I love my son more than life, truly. But after nine days of being cooped up with a fussy baby, I have a feeling we will both be ready for school again.
And it *might* be a good idea to treat a special teacher to a cute dessert. She deserves it, don’t you think?
Have you ever heard of Banana Split Cake? It’s a no-bake layered dessert with a graham cracker base, sugar/egg/cream cheese filling and banana split toppings. I’ve always wanted to try it, but the raw egg thing skeeved me out. So I decided to make my own version with no bake cheesecake filling in lieu of the eggy stuff.
I made these in jars, but you could totally make it in a large deep dish pie pan or 9×13 pan. No biggie.
- 2 cups graham cracker crumbs
- 1 stick butter, melted
- 2 TBS sugar
- 2 (8 oz) blocks cream cheese, softened to room temperature
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla
- 2 (15.25 oz) cans crushed pineapple in juice, drained
- 3 large bananas, sliced
- 2 cups heavy cream
- 1/4 cup powdered sugar
- Sprinkles, chopped walnuts, and maraschino cherries for topping
- In a large bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9x13 pan, a deep dish pie pan, or spoon into 12 small jars (I just use the small canning jars they sell at Walmart).
- In the bowl of a mixer, beat cream cheese with the whisk attachment on medium high speed until smooth. Add sweetened condensed milk and vanilla and beat on medium for another minute or so, until smooth and combined.
- Spread cheesecake in pan, or spoon evenly into jars. Top with pineapple and banana slices.
- Place a metal mixing bowl and the whisk attachment to your mixer in the freezer for about 5 minutes. Remove bowl from freezer and add 2 cups of cold cream and 1/4 cup powdered sugar. Beat on high until cream is thick and the whisk is leaving lines in the whipped cream -- keep an eye on it though or it will turn to butter!!
- Spoon whipped cream over sliced bananas, top with cherries, sprinkles and walnuts. Keep uneaten portion refrigerated.
I love how pretty and versatile this dessert is — you could add hot fudge or strawberries…so many possibilities!!
Enjoy and have a happy Monday!! [/donotprint]