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Ingredients

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Directions

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  • Lightly toast coconut and nuts in skillet over medium heat, 2 minutes. Measure out 1/2 cup; reserve rest.

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  • Heat cream just to boiling in pan. Stir in chips until smooth. Add the 1/2 cup coconut-nut mixture. Cool until slightly thickened, 10 minutes. Pour into greased 9-inch round cake pan with removable bottom. Chill until firm, 1-1/2 hours.

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  • Slice bananas; place on chocolate layer in pan.

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  • Beat sugar, lime juice and coconut extract into cream cheese. Spread over bananas.

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  • Sprinkle remaining coconut-nut mixture around top edge of tart. Chill 30 minutes. Remove side of pan. Cut into slices to serve. Makes 12 servings.

Nutrition Facts

345 calories; 26 g total fat; 13 g saturated fat; 41 mg cholesterol; 72 mg sodium. 29 g carbohydrates; 1 g fiber; 3 g protein;

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