Louisiana Sunshine

24 servings Prep: 20 m Cook: 25 m Total: 2 h 45 m Beginner
5.0/5 (2)
Louisiana Sunshine
I came up with this recipe after making the Mississippi Mud Pie dessert, changing some ingredients to create something new. My dad was diabetic, so I made it with sugar-free pudding and Splenda—but you can use regular ingredients too. It’s a layered dessert with a pecan crust, cream cheese filling, banana pudding, and Cool Whip topping that’s always a hit.

Ingredients

24 servings
  • 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-by-Step Instructions

  1. Mix together the butter, flour, and chopped pecans. Press into a 13x9 glass pan.
  2. Bake at 350 degrees for 20-30 minutes or until the edges are golden brown.
  3. Let cool completely (can put in the refrigerator to cool it quicker, about 30 minutes).
  4. Mix together the cream cheese, 1/2 carton of cool whip, and the powdered sugar. Spread on top of the cooled crust.
  5. Mix the pudding and the milk until smooth. Pour on top of the white layer.
  6. Layer the sliced bananas on top of the pudding mixture.
  7. Add the rest of the cool whip on top of the banana layer.
  8. Sprinkle with 1/4 cup of chopped nuts, if desired. Refrigerate for at least 2 hours until ready to eat.

Common Problems and Solutions

Q: Why is my crust soggy?

A: Make sure the crust is completely cooled before adding the cream cheese layer. You can speed this up by refrigerating for 30 minutes. Also ensure the crust is baked until the edges are golden brown—underbaking will leave it too soft.

Q: Can I make this ahead of time?

A: Yes, this is actually better made ahead! Refrigerate for at least 2 hours before serving, or make it the night before. The layers set up nicely and it's easier to cut into clean squares after chilling overnight.

Q: How do I prevent the bananas from browning?

A: Assemble the dessert close to serving time, or toss the banana slices lightly with a little lemon juice before layering. The pudding and Cool Whip layers help protect them, but this dessert is best served within 24 hours for the freshest banana flavor.

Tips and Techniques

This dessert is very forgiving and adapts well to dietary needs. You can use sugar-free pudding, reduced-fat cream cheese, and sugar substitutes without sacrificing taste. For cleaner slices, dip your knife in hot water and wipe clean between cuts.

Ingredient Substitutions

  • banana cream pudding: vanilla, chocolate, or lemon pudding
  • bananas: fresh strawberries or a mix of berries
  • Cool Whip: homemade whipped cream
  • pecans: walnuts or almonds

Equipment Needed

  • 13x9 inch glass baking pan
  • mixing bowls
  • electric mixer or hand mixer