"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Jolanta's Chocolate Banana Mousse Cake Recipe

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This recipe for Jolanta's Chocolate Banana Mousse Cake, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Sadler - Mesa Public Library
Added: Tuesday, March 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cocoa Graham Crust:
2 c graham cracker crumbs
1/4 c unsweetened cocoa
1/4 c sugar
1/3 c melted butter or margarine

Mousse:
1 envelope unflavored gelatin
1/2 c cold water
1 c heavy whipping cream
2 pkg (8 oz. each) cream cheese, softened
1 c sugar
1 c ripe mashed banana (2 large)
1/3 c unsweetened cocoa

Directions:
Directions:
Crust:
Combine all ingredients. Press them in the bottom of a 9"x13" pan. Bake for 10-12 minutes in 350F oven. Cool completely.

Mousse:
Sprinkle gelatin over the water, let stand 1 minute. Microwave for 3 minutes on power "2" to dissolve. You may need to add a minute or two more. Set aside. Whip cream and refrigerate until needed.

In a large bowl, beat cream cheese with sugar until well mixed. Add banana and cocoa, mix well. Gradually add gelatin and beat until thoroughly blended. Gently fold in whipped cream. Pour over cooled crust. Cover with plastic wrap. Refrigerate for 48 hours.

Personal Notes:
Personal Notes:
The reason it needs to be refrigerated so long is that the crust is very hard after baking and it needs to soak up moisture from the mousse.

 

 

 

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