Hi friends! This weekend Canada celebrates Thanksgiving. There’s nothing quite like sitting around the table with family while enjoying a roasted bird cooked to perfection. We stuff our faces with turkey and mashed potatoes and usually we feel like there’s no room for dessert by the time the pumpkin pie rolls around! A light alternative to the traditional pie dessert is this light cake my mom and I have made together over the years. My fiancé, ever the picky eater, surprisingly favours all of the ingredients in this secret recipe I’m sharing with you today! An added bonus: no oven required!
1 1/2 cups Graham Crumbs
1/3 cup butter, melted
2 pkg. (250g each) Philadelphia Cream Cheese, softened
1 cup sugar
1 can (14 fl/oz/398 mL) crushed pineapple in juice, drained
4 medium bananas, sliced
1 cup cold milk
1 pkg. Jell-O Vanilla Instant Pudding
2 cups thawed Cook Whip topping, divided
1 cup chopped almonds
Mix crumbs and butter; press onto bottom of foil-lined pans – freeze 10 min.
Beat cream cheese and sugar in a bowl with electric mixer until well blended. Carefully spread cream cheese mixture over crust; top with pineapple. Arrange sliced bananas over pineapple.
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk for 2 min. or until well blended. Stir in 1 cup whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with (crushed) almonds.
Refrigerate over night!
It’s that simple! For a lighter version, prepare as directed but substitute using Philadelphia Light Cream Cheese, Jell-O Vanilla Fat Free Instant Pudding, and Light Cool Whip topping! Enjoy!