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I tried it this weekend with mixed results.
I make a peanut butter cookie crust (which I think was damn good)
then used my "Yo Nana" machine to grind up some frozen bananas
which I hit with a little lemon juice then mixed with the aforementioned
filling. It didn't set up well and I ended up having to cover it and place them in
the freezer where it still didn't set up well.

Any ideas on what I may have done wrong? The filling says right on the package
that you can mix other things in it and it's a no bake product.

End result in my opinion was it tasted dang good but just wasn't the right
consistency.

We tried it plain and wasn't too excited about it.
I bet your recipe was great, even if the consistancy wasn't what you expected.

Banana's were probably too juicy and "watered" it down. Try it with drier ingredients mixed in. Maybe with the peanutbutter cookies mixed in and maybe bananas sliced on top..

sunseeker wrote:Banana's were probably too juicy and "watered" it down. Try it with drier ingredients mixed in. Maybe with the peanutbutter cookies mixed in and maybe bananas sliced on top..

Now there's a thought.
I had thought to simply cut the bananas into slices then cut the slices into quarters and mix them with the
cream cheese. That should cut down on the moisture.

Next question is do I actually need the lemon juice to keep the bananas from turning brown?

I never add lemon juice to bananas in my banana cream pie and all is well...

A little late but ... I've found that the filling works well when mixed with "dry" ingredients which would eliminate all fruit unless you used dried fruit.

Thought the fillings were tasty. Use it to make mini cheese cakes for get togethers and have never had any complaints, or leftovers. The key lime special flavor was a hit and the pumpkin one was a substitute for traditional pumpkin pies.