1 1/2 cup graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter or margarine
3 bananas, sliced
1 package 8 oz cream cheese, softened
3 1/2 cup cold milk
2 package 4 oz ea jello instant
1 vanilla pudding/pie filling
1 can 20 oz crushed pineapple drained
1 tub (8 oz) cool whip, thawed
1 *note, light or lo-fat can be subst, ituted where able
Directions
Mix graham cracker crumbs, sugar and margarine or butter in 13 x 9 x
2 pan. Press evenly onto bottom of pan. Arrange banana slices on
crust. Beat cream cheese in large bowl with wire whisk until smooth.
Gradually beat in milk. Add pudding mixes. Beat until well blended
and thickened. Spread evenly over banana slices. Spoon pineapple
evenly over pudding mixture. Spread cool whip over pineapple.
Refrigerate 3 hours or until ready to serve.
Servings: 15 servings
Layered Banana Pineapple Dessert Recipe brought to you by Recipe Ideas
Categories: Apple; Banana; Dessert; Fruit
The History of Recipes
Academics have proved the existence of recipes way back into antiquity, in truth as far into history as pharonic Egypt, and maybe further still. Interesting though that maybe, mostly, these ancient cook books were just very simple hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to experts in ancient history are a few ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a roman called Apicius compiled a number of documents which described recipes cooked by wealthy Romans. He recounts how the meals were split into hors d`oeuvres, main meal and afters, a very modern way of dining. Aspicius also describes how the cooks of Roman times made use of a good variety of aromatic flavours, including a few you will know for example bay, rue and dill. As our culinary historical trip moves to more modern times there were two interesting recipe books which were published in the 14th Century : a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the curry that we all know today, but rather accounts of the types of meals on the tables of the wealthy. In the 15th century, people returning from the crusades brought us many new foods and spices from the East, including parsley, basil and rosemary. The introduction of these new herbs and spices caused an explosion in manuscripts on food, most of which still exist in private cookery archives. Over the next few centuries, the rich and powerful families of Wesstern Europe tried to serve up the most extravagent meals, and as a result the best cooks and their collection of recipes increased in prestige. Even so, it wasn`t until the 19th century that formal cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and writing down the recipes of their peers. By the arrival of the twentieth century, cookery books were starting to become popular as a result of increased literacy, people having more leisure time and a general increase in wealth. The introduction of television brings us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Layered Banana Pineapple Dessert recipe.
