Think Banana Split meets yummy layered pudding dessert!!!
3-4 bananas
2 sticks or 1 cup butter, softened2 cups graham cracker crumbs
2 cups powdered sugar
2 eggs or 1/2 cup egg-substitute (The original recipe calls for regular eggs, but for safety reasons I use pasteurized eggs or Egg-Beaters Original egg substitute.)
1 (16 ounce) can crushed pineapple, drained very well
1 (8 ounce) container non-dairy whipped topping, for example Cool Whip, thawed
1 (9 ounce) jar maraschino cherries, drained
1/2 cup package of chopped pecans
Chocolate syrup
Crust
Melt 1 stick or 1/2 cup of butter and mix with graham cracker crumbs. Press into a 13x9-inch pan that has been sprayed with non-stick cooking spray. Set aside.
Filling
Prepare the filling by beating together the other stick or 1/2 cup of butter, eggs or egg substitute and powdered sugar until fluffy.
To assemble dessert, spread filling over graham cracker crust. Slice the bananas lengthwise and layer over filling. Top with drained pineapple. Cover with Cool Whip, nuts and cherries. Refrigerate for 4 hours. Before serving, pour chocolate syrup over dessert.
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| Wooo-woooo is right! |
WHAT WONDERFUL RECIPES YOU HAVE POSTED.I AM GOING TO MAKE THE MANDARIN ORANGE CAKE. I HAVE TRIED IT BEFORE AND IT FAILED. WE ARE IN HIGH ALTITUDE SO THIS SHOULD WORK. I WILL TRY AND MAKE ALL OF THEM. PBC COOKIES LOOK GREAT. CAROL.
ReplyDeleteThanks Carol! You're so nice to say that! I hope you try my recipes and that your family likes them as much as we do. Come back and visit again soon.
Deletejust made this! After refrigeration is the filling supposed to be a little runny or is it supposed to be stiff like the crust?!
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