Cherry Banana Cream Pie Food

CHERRY CREAM PIE

Steps:

• Beat cream cheese, sour cream, and milk together in a bowl. Stir pudding mix into the cream cheese mixture. Fold about half the cherry pie filling into the cream cheese mixture; spread into the prepared pie crust and top with remaining pie filling.
• Refrigerate until set and chilled completely, about 2 hours.

CHERRY BANANA CREAM PIE

Steps:

• In a small saucepan, melt 1/2 cup of butter; stir in wafer crumbs. Press into a 9-in. pie plate. In a small bowl, cream the remaining butter and confectioners' sugar until light and fluffy. Spread over crust., In a large bowl, beat cream until it begins to thicken. Add the sugar and cocoa; beat until stiff peaks form. Fold in the walnuts, banana and maraschino cherries. , Spoon into crust. Cover and refrigerate for 8 hours or overnight. Garnish with whipped topping, chocolate curls and cherries.

BANANA CREAM CHEESE PIE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Combine bananas and lemon juice; stir into cream cheese mixture. Fold in whipped topping. Pour into crust. Cover and refrigerate for 1 hour or until set. , In a large saucepan, combine sugar and cornstarch. Stir in strawberries and food coloring if desired. Let stand for 5 minutes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Drizzle some over pie. Cut into wedges; serve with remaining topping.

CHERRY-BANANA PIE

Steps:

• In saucepan, mix cherries with liquid, sugar, and cornstarch. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in butter, then cool. Stir in cinnamon and almond extract. Slice bananas in layers into baked pie shell. Pour filling over banana slices. Chill until set.

BLACK BING CHERRY PIE

Steps:

• In a large bowl, combine condensed milk, lemon juice, pecans and cherries.
• In a separate bowl, whip cream to soft peaks, and fold into milk mixture.
• Pour into crust and chill in refrigerator for at least 4 hours before serving.

CHERRY BANANA BREAD

Steps:

• Drain maraschino cherries, reserving 2 Tablespoons juice.
• Cut cherries into quarters.
• Combine flour, baking powder, and salt; set aside.
• Combine sugar, butter, eggs [or ONE mashed banana], and reserved cherry juice in large bowl. Beat with electric mixer at medium speed 3-4 minutes or until well mixed.
• Alternate between adding flour mixture and mashed bananas, beginning and ending with the flour mixture. If the mixture seems a bit too dry, you might want to try adding some water at the end. I suggest adding it a teaspoon or so at a time.
• Stir in drained cherries.
• Grease a loaf pan and spread batter evenly in pan.
• Bake in preheated 350 degree oven for 1 hour or until brown.
• Remove from pan and let cool on wire rack. To store, wrap in plastic wrap or foil and keep in a cool, dry place.

CHERRY BANANA PIE

Steps:

• Place banana slices in bottom of pie crust.
• Cover with cherry pie filling.
• Whip cream, then add sugar.
• Spread over cherry filling.
• Sprinkle with nuts.
• Refrigerate.

CHERRY CREAM CHEESE PIE

Steps:

• Beat cream cheese in large bowl until creamy and no lumps are showing. Add sweetened condensed milk, lemon juice, vanilla, and almond extract. Beat until smooth and creamy.
• Pour into crust and chill at least 4 hours, longer if you can.
• Top with desired amount of chilled cherry pie filling before serving. (You may not want the entire can.)

HOMEMADE CHERRY PIE WITH CANNED CHERRIES

Steps:

• Step 1. Prepare for baking by preheating the oven to 425 degrees. Roll out your first pastry shell and line it in a 9 inch pie pan. Roll out the second pastry and have it ready to put on the top.
• In a saucepan, mix together the sugar, flour, almond extract, and cherry juice in a saucepan. While stirring constantly, cook over medium heat until the mixture thickens and comes to a boil.
• Place the drained cherries in a large bowl and pour the hot sauce over the cherries. Stir it together gently.
• Pour the hot cherry pie filling into the pastry lined pie pan you prepared earlier.
• Cut slits in the top pastry shell and place on the top of the pie. Seal and flute the edge.
• Step 3. Bake at 425 degrees for 35-45 minutes.
• You'll know the pie is done when the crust is golden brown and the filling is bubbly.
• Serve warm with a scoop of ice cream.

CHERRY CHEESE PIE

Steps:

• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
• POUR into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving.
• TOPPING VARIATIONS
• BLUEBERRY: Omit cherry pie filling. Combine 1/4 cup sugar and 1 tablespoon cornstarch in medium bowl; mix well. Add 1/2 cup water, 2 tablespoons lemon juice then 2 cup fresh or dry-pack frozen blueberries, thawed; mix well. Bring to a boil; reduce heat and simmer 3 minutes or until thick and clear. Cool 10 minutes, stirring constantly. Cool 15 minutes. Spread over pie. Chill thoroughly.
• CRANBERRY: Omit cherry pie filling. Combine 1/3 cups sugar and 1 tablespoon cornstarch in medium saucepan. Add 1/2 cup plus 2 tablespoons cold water and 2 cups fresh or dry-pack frozen cranberries; mix well. Bring to a boil; reduce heat and simmer 10 minutes. Spread over pie. Chill thoroughly.
• FRESH FRUIT: Omit cherry pie filling. Just before serving, arrange well-drained fresh strawberries, banana slices (dipped in lemon juice and well drained) and blueberries on top of chilled pie. Brush fruit with light corn syrup if desired.
• AMBROSIA: Omit cherry pie filling. Combine 1/2 cup Smucker's Peach or Apricot Preserves, 1/4 cup flaked coconut, 2 tablespoons orange juice and 2 teaspoons cornstarch in small saucepan; cook and stir until thickened. Remove from heat. Arrange fresh orange sections over top of pie; top with coconut mixture. Chill thoroughly.

BANANA PUDDING PIE

Steps:

• While the pie dough is still chilled, roll it out and place it into a 9 inch baking dish. Crimp the edges of the pie crust.
• Note: you can use a store bought pie crust or make your own.
• Gently place a piece of foil down into the pie crust and fill it with dried beans or pie weights.
• Let the crust sit for several minutes on the counter so that it comes to room temperature. Meanwhile, preheat the oven to 450.
• Once the oven has preheated, bake the pie crust for 10 minutes. Briefly remove it from the oven, take out the foil and beans and then place it back into the oven for 2 - 3 more minutes.
• Remove the pie from the oven and let it cool completely before proceeding.
• To make the pudding filling, whisk together the pudding mix, milk and half and half. Place in the refrigerator and chill until ready to use.
• Once the pie crust has cooled completely, place 1 - 2 layers of sliced bananas on the bottom of the pie crust.
• Spread the chilled pudding filling over the top of the bananas.
• To make the whipped cream, pour whipping cream into the base of a stand mixer fitted with the whisk attachment. Add vanilla and powdered sugar. Mix on low until the powdered sugar is mixed in, then turn to high and whip for 1 minute or until stiff peaks form. Place in a piping bag and pipe around the edges of the pie. Alternate the top of the whipped cream with Nilla Wafers and banana slices.

CHERRY BANANA SMOOTHIE

Steps:

• Combine the bananas, cherries, yogurt, honey, ginger and ice cubes in a blender, and puree until smooth.

HOMEMADE CHERRY BANANA NICE CREAM

Steps:

• Peel and slice bananas into chucks. Place bananas on parchment paper and freeze until solid, at least two hours.
• Blend bananas and cherries in blender or food processor until smooth.
• Serve immediately.

CHERRY BANANA DREAM DELIGHT

Steps:

• 1. Preheat oven at 350 degrees. Get a 4 quart glass, ovenproof, bowl. Take the cool whip out of freeze, and thaw.
• 2. Take the stick of butter, place in microwave to melt. Take the sleeve of graham crackers, and crush fine (I used a food processor).
• 3. Take the butter and graham crackers and mix until you can make a crust in the bottom of the 4 quart bowl.
• 4. Place in 4 quart bowl, and press down and make even on bottom of bowl.
• 5. Place in preheated oven for 10 minutes. Remove from oven, and let cool (about 30 minutes).
• 6. Take the cherries and place in food processor, and mix until puree.
• 7. After the crust have cool down, pour the puree cherries over the crust.
• 8. Take a spoon and smooth over the crust.
• 9. Take the vanilla wafers, and crush fine (I used food processor). Pour into a medium bowl. If you have one food processor, like me.
• 10. Take half of the crushed wafers, and pour over the puree cherries.
• 11. Take and smooth over the puree cherries.
• 12. Take the bananas, mashed them (I used a food processor), until creamy.
• 13. Pour the creamy bananas over the wafers.
• 14. Smooth out the banana . Add the rest of crushed wafers. Smooth out.
• 15. Take the banana pudding mix, and prepare as directed on box. Add vanilla extract.
• 16. Take and pour over the creamy bananas. smooth out.
• 17. Take the thawed cool whip, and place on the banana pudding, and smooth out. Place in refrigerator with cover, for 3 or more hours (I left my overnight). Refrigerator after each serving.

CHERRY BANANA CREAM PIE

Steps:

• In a small saucepan, melt 1/2 cup of butter; stir in wafer crumbs. Press into a 9-in. pie plate. In a small bowl, cream the remaining butter and confectioners' sugar until light and fluffy. Spread over crust.
• In a large bowl, beat cream until it begins to thicken. Add the sugar and cocoa; beat until stiff peaks form. Fold in the walnuts, banana and maraschino cherries.
• Spoon into crust. Cover and refrigerate for 8 hours or overnight. Garnish with whipped topping, chocolate curls and cherries.