Ingredients
- 8 oz. graham crackers (substitute oreos without cream or vanilla wafers if you like)
- 1 ½ sticks butter
- 1 ½ envelopes granulated gelatin
- 1/3 c. water
- 1 c. mashed banana
- 1/3 c. orange juice
- 10 oz. cream cheese
- ½ c. sugar
- 3 egg yolks
- 1 c. heavy cream
Directions
- Break graham crackers or other cookies you chose and them put them in a food processor and pulse until finely ground. You can also put them in a zipper bag and pound them with a mallet or the back side of a small pot.
- Slowly add the melted butter and pulse to combine.
- Press the crust mixture into the base of a 9 inch springform pan with parchment in the bottom. You can also use a greased 9 inch pie dish.
- Refrigerate.
- Pour 1/3 c. of water into a small bowl.
- Sprinkle the gelatin in and stir to combine. Set aside for 5 minutes.
- Put the banana and orange juice into a saucepan over medium heat. Cook for 5-8 minutes. Remove from the heat and set aside.
- Put the cream cheese, egg yolk, and sugar in a mixing bowl. Use a hand mixer and mix on a low speed until smooth and thickened.
- In a separate bowl, whip the cream until soft peaks form. Set aside.
- Whisk the gelatin into the warm banana mixture and mix until it is thoroughly combined.
- Spoon a little of the cream cheese mixture into the banana mixture and mix until combined.
- Add the rest of the cream cheese into the banana mixture.
- Fold in the whipped cream and stir until lightly combined.
- Pour the mixture into the prepared over the chilled crust and place it in the fridge at least 2 hours or overnight.
- Slice and enjoy!
