Paul and Penny

This is a family favorite that has been made on my mom’s side of the family since I was a little girl.

Crust:
1 stick butter (softened NOT melted)
1 cup flour
2 T sugar
pecan halves

Mix first 3 ingredients in a 8×9 inch square pan and press in to form the crust. Then press the pecan halves in all over the crust. Bake crust at 350 until golden brown. Watch closely! Cool completely.

Filling:

1 8 oz Philly cream cheese (softened)
1 T milk
1 cup powdered sugar
1 package Dream Whip
1 large banana
1 can blueberry pie filling
Using electric mixer cream together cream cheese and milk. Add powdered sugar, mix. Seperately mix 1 packet of Dream Whip according to package directions. Then mix it into the cream cheese mixture with the electric mixer. Set aside. Slice the banana over the top of the cooled crust.  Pour cream mixture over bananas. Top with a can of blueberry pie filling. Chill for several hours before serving.

Aunt Donna on my mom’s side has been making this since I was a little bitty girl and other relatives have continued to make it over the years too. It is truly one of my favortite desserts.

Crust:

1 stick butter, softened, but NOT melted.

1 c flour

2 T sugar

about 24 pecan halves

Mix first 3 ingredients in 8 x 9 square dish or 9 inch pie plate. Press into pan and then press pecan halves into bottom of crust. Bake at 350 until golden brown. (watch closely!) Cool completely before filling.

Filling:

Using an electric mixer

1 8 oz Philly cream cheese

1 T milk

cream together and add:

1 c powdered sugar, blend well

Mix one envelope of Dream Whip according to package directions. Then mix it into cream cheese mixture.

Slice one large banana and place pieces over cooled crust. (we sometimes leave out the banana).

Pour cream mixture over bananas.

Top with one half to one can Blueberry pie filling (Hannah makes it w/cherry and it’s great)

Chill at least a couple hours.

This recipe is awesome, it tastes like a mixture of no bake cheesecake and keylime pie. I never use the glaze, I just serve it with blueberry or cherry pie filling on top. 1 (9-inch) crumb crust
1 (8 oz.) pkg. cream cheese, softened at room temperature
1 can Eagle Brand milk
1/3 c. lemon juice (measure accurately; do not use lemon extract)
1 tsp. vanilla
1 (1 lb. 5 oz.) can cherry pie filling or cherry glaze

In medium bowl, beat cream cheese until light and fluffy. Gradually add Eagle Brand milk and stir until well mixed. Blend in lemon juice and vanilla. Turn into crust. Refrigerate 2-3 hours. Garnish with chilled cherry pie filling or cherry glaze. Serves 8.

CHERRY GLAZE:

1 (1 lb.) can sour pitted cherries
1/4 c. sugar
1 tbsp. sugar
2 drops red food coloring

Drain cherries, reserving juice. In small saucepan, combine sugar with cornstarch and juice. Stir over low heat constantly until thickened and clear. Mix in food coloring and cherries. Cool.