Ingredients

whipped cream
4   (1-cup vol each) 4-inch diameter mini-pie crusts (graham cracker or shortbread)
3/4 cup cocoa powder
1/2 teaspoon vanilla
1/2 cup sugar
1   15oz container ricotta cheese
1   8 oz package cream cheese
2-3   bananas
dried banana chips, crushed
White chocolate, shaved (optional for garnish)

Directions

In a mixer combine bananas, cream cheese, ricotta, sugar and vanilla and mix well.  Slowly beat in cocoa powder to avoid dry pockets. Pour into shells and refrigerate for at least 2 hours. Top with whipped cream and banana chips. Optional: top with shaved white chocolate.

Serving tip: Instead of mini crusts you can serve in a martini or other cocktail glass.

Recipe Courtesy of Paula Deen