Banana Cream Square Recipe
Ingredients ½ cup butter or margarine, cold 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1 egg, slightly beaten 1 package (8 oz) cream cheese, softened 1 can (14 oz) sweetened condensed milk 1 tub (8 oz) frozen whipped topping, thawed 1 box (3.4 oz) instant banana pudding mix 3 medium ripe bananas, sliced Directions Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. In medium bowl, cut butter into cookie mix using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Mix egg in remaining mixture until incorporated. Press crumbs evenly in bottom of dish. Bake 13 to 15 minutes or until light golden brown around the edges. Cool completely. In 15x10x1 inch pan, place the reserved topping crumbs in a thin layer. Bake 8 to 10 minutes, stirring occasionally or until light golden brown. Cool completely. Crumble into small pieces. Set aside. In 3-quart mixing bowl, beat cream cheese with electric mixer on medium speed, for 1 minute