What started out as a simple banana cheesecake pie took on a life of its own. First mom decided to spread the top with whipped cream. I suggested chocolate syrup. She said pineapple. I said peanuts would be good too.
And here we are.
1/2 pkg (4 oz) cream cheese, softened
milk (amount according to pudding package)
1 package instant French vanilla pudding (or your favorite)
1 prepared graham cracker crust
1 pint whipping cream, whipped til soft peaks form
sliced banana tossed with fresh lemon juice
1 small can pineapple tidbits, very well drained
your favorite berry preserves
In a medium bowl, blend cream cheese with milk til fluffy. Stir in pudding.
Spread mixture in crust.
Spread with whipped cream. Drizzle with chocolate syrup.
Refrigerate at least an hour.
To serve, slice and top with banana, pineapple, a dollop of preserves and a sprinkle of nuts.