Prep Time: 20 minutes Total Time: 1 hour 55 minutes Makes: 8 servings Ingredients: 1 Pillsbury refrigerated pie crust, softened as directed on box 6 tablespoons Land O Lakes Butter, softened 1 package (3 oz.) cream cheese, softened 1/3 cup
Prep Time: 20 minutes
Total Time: 1 hour 55 minutes
Makes: 8 servings
Ingredients:
1 Pillsbury refrigerated pie crust, softened as directed on box
6 tablespoons Land O Lakes Butter, softened
1 package (3 oz.) cream cheese, softened
1/3 cup Jif Creamy Peanut Butter
1/2 teaspoon vanilla
2 cups powdered sugar
11/2 cups 1/4-inch slices firm ripe bananas (about 2 medium)
1 cup whipping cream
1/4 cup Fisher Party Peanuts, finely chopped
Directions:
Heat oven to 450 degrees. Unroll pie crust, place in ungreased 9- or 91/2-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; fold excess crust over and gently press into side of pan to make double thickness. Price bottom of crust with fork several times. Bake 9 to 11 minutes or until golden brown. Cool completely.
In a medium bowl, beat butter, cream cheese, peanut butter and vanilla with electric mixer on medium speed until well blended. Gradually add powdered sugar, beating until smooth and creamy. Spread peanut butter filling in tart shell, building up side 1 inche and leaving shallow indentation in center of filling. Fill indentation with bananas; gently press into filling.
In small bowl, beat whipping cream on high speed until soft peaks form (do not overbeat). Spread whipped cream over filling and bananas. Sprinkle finely chopped peanuts around edge of tart. Refrigerate for 1 hour, or until chilled. Store covered in refrigerator.
— Recipe by Lenore Klass,
Po‘ipu, Kaua‘i
