Louisiana Sunshine

  • Yield : 24
  • Servings : 24
  • Prep Time : 40m
  • Cook Time : 50m
  • Ready In : 1:30 h
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I came up with this recipe after making the Mississippi Mud Pie desert. I changed some of the ingredients and make a new dessert. My dad was a diabetic so I made it with a sugar free pudding and equal or Splenda. But you can use the original recipe.


  • 1 stick butter
  • 1 cup flour
  • 1/2 cup chopped pecans
  • 1 cup powdered sugar (or sugar substitute to taste)
  • 1 package cream cheese (low-fat or regular)
  • 1/2 of an 8 oz container cool whip (regular or low-fat)
  • Topping
  • 3 or more bananas (sliced)
  • 2 cups milk
  • 2 small 3 oz boxes of instant pudding vanilla or banana cream (sugar free or regular)
  • 1/2 8 oz container cool whip (regular or low-fat)


Step 1

Mix together the first 3 ingredients. Press into a 13x9 glass pan.

Step 2

Bake at 350 degrees for 20-30 minutes or until the edges are golden brown.

Step 3

Let cool completely (can put in the refrigerator to cool it quicker).

Step 4

Mix together the cream cheese, 1/2 carton of cool whip, and the powdered sugar. Spread on top of the cooled crust.

Step 5

Mix the pudding and the milk. Pour on top of the white layer.

Step 6

Layer the sliced bananas on top of the pudding mixture.

Step 7

Add the rest of the cool whip on top of the banana layer.

Step 8

Sprinkle with 1/4 cup of chopped nuts, if desired. Refrigerate until ready to eat.


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