Saturday, 13 December 2014
CHOCOLATE BANANA CREAM CHEESECAKE PIE
1 packet chocolate ripple biscuits, crushed
120 grams butter, melted
600 mls thickened cream,
3 tablespoons sugar
1 teaspoon vanilla
1 pkt cottees vanilla instant pudding mix
1 cup cold milk
250 grams cream cheese, softened
1 can nestles condensed milk
6 ripe bananas
1/2 cup toasted coconut
line bottom of 22 cm spring form tin with baking paper. lightly grease sides.
mix the biscuits and butter together and press into bottom of tin and 1/2 way up the sides. refrigerate while making filling.
whip the cream with the 3 tablespoons of sugar and vanilla. set aside.
using an electric mixer, beat the cream cheese until smooth and creamy.
In a separate bowl, mix the instant pudding and milk until combined
quickly add the pudding mix and condensed milk to cream cheese. beat until smooth.
fold in 1 cup of the whipped cream.
remove biscuit base from refrigerator and cover bottom and sides of biscuits with a thin layer of cream cheese mix.
slice 4 bananas and evenly cover cream cheese, bottom and sides.
cover with rest of filling, then the rest of the cream.
cover with cling wrap and refrigerate for at least a couple of hours.
when ready to serve, decorate with the other 2 bananas, sliced, and toasted coconut.
To toast coconut, sprinkle on baking tray and place under griller set at medium temperature, stirring occassionally until brown.