Tampico torte

10 servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour; or unbleached
¼ cup Firmly packed brown sugar
½ cup Butter or margarine
¾ cup Caramel ice cream topping
⅓ cup Flour
2 mediums Bananas
8 ounces Cream cheese; softened
¼ cup Sugar
1 tablespoon Grated orange peel
1 cup Whipping cream; whipped
¼ cup Toasted slivered almonds; * see below

Directions

CRUST

FILLING

TOPPING

Heat oven to 350 F. Grease a 10 inch tart pan with removable bottom.

Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 cup flour and brown sugar. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Press in bottom of prepared pan.

Bake t 350 F. for 14-19 minutes or until light golden brown. In small saucepan over Medium heat, combine caramel topping and ¼ cup flour; bring just to a boil. Cool; refrigerate until very cold. Just before serving, spread caramel mixture over crust. Slice bananas; arrange over caramel. In small bowl, beat cream cheese and sugar until fluffy. Fold in orange peel and whipped cream. Spread over sliced bananas. Sprinkle with slivered almonds. Remove tort from pan. Serve immediately. Makes 10 servings.

* Tip: to toast almonds spread on cookie sheet; bake at 375 F. for 5-10 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in Microwave save pan. Microwave on High for 3-4 minutes or until light golden brown, stirring frequently.

Per serving; 410 calories, 6 g protein, 46 g carbohydrate, 23 g fat, 4- mg cholesterol, 230 mg sodium, 200 mg potassium Pillsbury Everyone's Favorite Foods Classic Cookbook #85, p. 89 NOTES : "This dessert combines bananas and caramel with a cream orange-flavored topping. All favorite Mexican flavors." Recipe by: Pillsbury Everyone's Favorite Foods Classic Cookbook #85 Posted to KitMailbox Digest by Roberta Banghart <bobbi744@...> on Sep 17, 1998, converted by MM_Buster v2.0l.

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