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Postres Mexican Banana Bake | Fresh Fruit Frappe | Empanadas Decamote Conpina Mexican Banana Bake Amount Measure Ingredient 1 3 oz. package cream cheese, softened ¼ cup packed brown sugar ¼ cup rum 3 tbsp. half and half 1/8 tsp. ground cinnamon 2 medium bananas 1 tbsp butter or margerine Place cream cheese, sugar, rum, half-and-half, and cinnamon in blender container. Cover and blend on high speed until smooth, 30 seconds. Slice half the bananas into ungreased 1 quart casserole. Dot with butter; spread with half the cheese mixture. Slice the remaining bananas into casserole; spread with remaining cheese mixture. Bake uncovered in 325 F oven until hot and bubbly, 20 - 25 minutes. Fresh Fruit Frappe Amount Measure Ingredient 1 cup Watermelon; Cut Up 1 cup Cantaloupe Or Honeydew 1 cup Pineapple; Cut Up 1 cup Mango; Cut Up 1 cup Strawberries; Halved ¼ cup Sugar 1 cup Orange Juice Crushed Ice Mix all ingredients except ice. Fill blender container 1/2 full of mixture. Add crushed ice to fill to the top. Cover and blend on high speed until of a uniform consistency. Repeat with remaining mixture. Serve immediately; garnish with fruit, if desired. Empanadas Decamote Conpina (Dessert Turnovers) Amount Measure Ingredient 1 pk Cream cheese ¼ lb Margarine 1 cup Flour -- sifted ½ cup Sweet potatoes, cooked & Mashed ¼ cup Crushed pineapple, Drained ¼ cup Sugar ¼ ts Salt ¼ cup Coconut flakes Mix pastry ingredients until mixture holds together, chill. Cut into 3" circles. Mix filling together. Place heaping teaspoonfuls on each pastry circle; fold over and press edges together. Bake at 375F until golden brown.