ANN COX EASTES / KROGER
BANANA SPLIT DESSERT
2 c graham cracker crumbs
1/2 c butter, melted
12 oz reduced fat cream cheese
2 (8-oz) containers frozen whipped topping, thawed, divided
1/2 c sugar
1 t vanilla
3 large bananas, sliced
1 (20-oz) can crushed pineapple, drained
1/2 c chopped, toasted pecans
1/2 c maraschino cherries, drained and blotted
Chocolate syrup
Combine graham cracker crumbs and butter in a large bowl and mix; press crust mixture into a 9 X 13-inch baking dish. Bake in a preheated 350F oven for 15 minutes; cool. In a large bowl cream together cream cheese and sugar until smooth; add 1 (8-oz) container whipped topping and vanilla; beat into mixture. Spread filling over graham cracker crust. Place bananas on top of filling and then top with crushed pineapple. Spread 1 (8-oz) container whipped topping over fruit. Sprinkle nuts and cherries on top of dessert. Drizzle with chocolate syrup. Refrigerate for several hours. Yield: 8-10 servings
CHOCOLATE CHERRY COOKIES
2/3 c butter flavored shortening
2/3 c butter
1 c sugar
1 c brown sugar
2 eggs
2 t vanilla
1 t baking soda
1 t salt
3 1/2 c plain flour
6-oz pkg chocolate chips
5-oz pkg sweetened, dried cherries
Cream together shortening, butter and sugar in a large bowl; beat until smooth. Add eggs and vanilla and mix. Combine soda, salt and flour in a bowl and stir to mix. Add flour mixture to batter and beat to combine. Stir in chocolate chips and cherries. Chill dough slightly.
Shape cookie dough into balls the size of walnuts and place on an ungreased baking sheet. Bake at 375F for 8-10 minutes for soft cookies and 10-12 minutes for crisper cookies. Yield: 5-6 dozen
