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Cranberry Dessert

This dessert was an absolute favourite growing up. Traditionally, it was a holiday dessert, but in my mind, it can be enjoyed all year round. I love the tartness of the cranberries with the sweetness of the ripe bananas.

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Ingredients

  • 1 1/4 cups graham cracker crumbs 

  • 6 tablespoons unsalted butter (melted)

  • 1 tablespoon granulated sugar

  • 1 teaspoon cinnamon

  • 1/2 cup cream cheese (room temperature is easier to mix)

  • 1/2 cup plain yoghurt

  • 1 1/2 teaspoons vanilla extract

  • 1/8 cup maple syrup

  • 3/4 cup toasted pecans (chopped)

  • 1 1/2 cups fresh cranberries

  • 1 1/2 cups ripe bananas (mashed)

  • 1/2 to 3/4 cup whipping cream

  • 1 tablespoon powdered sugar

  • 1/2 teaspoon vanilla extract

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Directions

  • Preheat oven to 350°F and use an 8-inch square dish or springform pan for this dessert.
  • In a bowl, combine 1 1/4 cups of graham cracker crumbs, 6 tablespoons of unsalted butter (melted), 1 tablespoon of granulated sugar and 1 teaspoon of cinnamon. Press this mixture into the bottom of the dish or pan. Bake for 15 minutes and let cool. For a no-bake version, chill the base layer in the fridge for at least 15 minutes.
  • In a bowl, combine 1/2 cup of cream cheese, 1/2 cup of plain yoghurt, 1 1/2 teaspoons of vanilla extract and 1/8 cup of maple syrup until smooth. Add 3/4 cup of toasted and chopped pecans and then spread this mixture over the prepared base layer.
  • In a food processor, roughly chop 1 1/2 cups of cranberries and then combine them with 1 1/2 cups of ripe, mashed bananas. Spread this mixture over the pecan layer.
  • Whip 1/2 to 3/4 cup of whipping cream together with 1 tablespoon of powdered sugar and 1/2 teaspoon of vanilla extract. Spread on top of the cranberry layer. Decorate the top with some toasted pecans or graham cracker crumbs. Refrigerate. 

Tips & Bits

  • This dessert really is best made the day before you want to serve it. The time in the refrigerator over night takes it to the next level.
  • I am not a huge fan of a lot of whipped cream on the top of desserts so I only suggest ½ to ¾ of a cup. If you are a big fan, just double up!
  • You can substitute honey for the maple syrup if you prefer.

Behind the Scenes

Cranberry Dessert

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