Rating: 4 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 6 Ratings

This tropical dessert has a layer of rum and cream cheese and is topped with coconut.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
chill:
4 hrs
bake:
35 mins
total:
5 hrs 5 mins
Servings:
20
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degree F. For crust, in a medium bowl combine graham crackers, pecans, and 1/4 cup sugar. Stir in melted butter. Press crumb mixture onto the bottom of a 13x9x2-inch baking pan. Set aside.

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  • For filling, in a large mixing bowl beat cream cheese, 3/4 cup sugar, and vanilla with an electric mixture until combined. Add eggs all at once, beating on low speed just until combined. Stir in mashed bananas. Pour filling into crust-lined pan. Bake for 30 minutes or until center is set.

  • Meanwhile, in a small bowl stir together the sour cream, creme de cacao, and rum. Spoon sour cream mixture over filling, spreading evenly; bake for 5 minutes more. (Sour cream layer may crack slightly). Cool in pan on a wire rack. Cover and chill for 4 to 24 hours. To serve, sprinkle with toasted coconut. Makes 20 servings.

Nutrition Facts

378 calories; fat 28g; cholesterol 87mg; saturated fat 17g; carbohydrates 27g; mono fat 7g; poly fat 2g; insoluble fiber 1g; sugars 12g; protein 6g; vitamin a 777.4IU; vitamin c 1.2mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 12.1mcg; vitamin b12 0.2mcg; sodium 216mg; potassium 227mg; calcium 60.6mg; iron 1.4mg.
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