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GREENVILLE, Wis. — Summer flavors come to life with these delicious options from the Bulk Priced Food Shoppe in Greenville. Brenda Hungerford shares two recipes with us, during Focus Fox Valley!
No-Bake Banana Split Lasagna
For the crust:
- 2 cups crushed graham crackers
- ½ cup (1 stick) melted butter
- 2 Tbsp. sugar
- Pinch Kosher salt
For the lasagna:
- 1 ½ (8 oz.) blocks cream cheese, softened
- ¼ cup sugar
- 2 (8 oz.) tbs Cool Whip
- 3 bananas, thinly sliced into rounds
- 1 (20-oz.) can crushed pineapple or pineapple tidbits, well drained
- 1 lb. strawberries, finely chopped
- ½ cup peanut brittle crunch topping
- Chocolate syrup for drizzling
- Maraschino cherries, for topping
- Grease a 9” x 13” baking dish with cooking spray. In a medium bowl, stir together graham cracker crumbs, melted butter, sugar, and salt. Press into baking dish and refrigerate until set (about 15 minutes).
- In a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy; fold in Cool Whip. Spread evenly onto the crust.
- Top cream cheese layer with sliced bananas, pineapple, and strawberries. Top with the other tub of Cool Whip.
- Refrigerate at least 4 hours or overnight.
- Before serving, drizzle with chocolate syrup, peanut brittle crunch coat, and
maraschino cherries before serving.
Strawberry Rhubarb Crumb Bars
Crumb layer:
- 1 ½ cups all-purpose flour
- 1 ½ cups old-fashioned rolled oats
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- ¾ cup chopped walnuts
- ¾ cup salted butter
- 2 tsp. vanilla extract
Filling:
- 2 cups strawberries, chopped
- 1 ½ cups rhubarb, chopped into ½” pieces
- 1 Tbsp. Lemon juice
- 1/3 cup granulated sugar
- 1 Tbsp. corn starch
- Preheat oven to 350 degrees. Line a 9” x 9” baking dish with parchment paper so that bars can be easily removed once baked and cooled.
- In a mixing bowl, combine flour, oats, baking soda, salt, sugars and walnuts. Add to the melted butter and vanilla to the oat mixture and stir to incorporate. When the crumb mixture is evenly moist, press 2/3 of it into the bottom of your prepared baking dish. Set aside the remaining 1/3 of the crumb mixture for the top layer.
- In a separate bowl, combine the chopped strawberries and rhubarb. Toss with the lemon juice, then add the sugar and cornstarch and stir to coat the fruit. Spread the strawberry rhubarb mixture evenly over the bottom crumb layer; sprinkle with the remaining 1/3 crumb mixture. Bake for 45-50 minutes until top is golden brown the filling is bubbling.
- Remove from oven and allow to cool completely before cutting into bars.
