Caramelized-Banana Cream Tortes

• Crust
• 1-1/2 cups butter, melted
• 1-1/2 qt. graham cracker crumbs
• 1/2 cup dark brown sugar, firmly packed
• 1-1/2 Tbsp. curry powder
• 2 tsp. ground cinnamon
• Filling
• 20 each large bananas, each cut into 11 slices
• 3/4 cup granulated sugar
• - PHILADELPHIA Original Cream Cheese, softened
• 2-2/3 cups dark brown sugar, firmly packed
• 1-1/2 cups half-and-half
• 2-1/2 Tbsp. vanilla
• 4 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• Meringue
• 3 cups water
• 3 cups granulated sugar
• 24 each pasteurized egg whites in the shell
• 1 tsp. cream of tartar

1. Crust: Mix all ingredients.
2. Press evenly onto bottoms of 20 (4-1/2-inch) springform pans (or onto bottoms of five 4-1/2-inch springform pans for trial recipe), using about 1/2 cup of the crumb mixture for each crust.
3. Refrigerate while preparing filling.
4. Flling: Spread banana slices into single layer on bottom of foil-lined full-sheet pan (or on bottom of foil-lined half-sheet pan for trial recipe).
5. Sprinkle with granulated sugar.
6. Use blow torch to evenly caramelize the slices.
7. Cool.
8. Meanwhile, beat cream cheese and brown sugar in 12-qt.
9. bowl of electric mixer fitted with paddle attachment on medium speed until well blended (or in 6-qt.
10. bowl for trial recipe).
11. Add half-and-half, vanilla and lemon zest; mix well.
12. Place 7 banana slices on bottom of each Crust.
13. Top each with 1/2 cup of the Filling and 4 of the remaining banana slices.
14. Cover evenly with remaining filling, using about 1/2 cup of the filling for each torte.
15. Refrigerate while preparing Meringue.
16. Meringue: Bring water and sugar to boil in saucepan on medium-high heat until sugar is dissolved, stirring occasionally.
17. Cook until mixture registers 275 degrees F on candy thermometer.
18. (Mixture will be a light amber color.)
19. Remove from heat.
20. Beat egg whites in 12-qt.
21. bowl of electric mixer fitted with wire whisk on high speed until foamy (or in 6-qt.
22. bowl for trial recipe).
23. Add cream of tartar; beat until soft peaks form.
24. Gradually add sugar mixture in steady stream, continuing to beat on high speed until stiff peaks form.
25. Spread about 1-1/3 cups of the Meringue over each torte.
26. Brown meringues with torch.
27. Cool.
28. Refrigerate until ready to serve.

crust, butter, graham cracker crumbs, brown sugar, curry powder, ground cinnamon, filling, bananas, sugar, cream cheese, brown sugar, vanilla, lemon zest, meringue, water, granulated sugar, egg whites, cream of tartar

Taken from www.kraftrecipes.com/recipes/caramelized-banana-cream-tortes-110747.aspx (may not work)