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2 c. graham cracker crumbs 1/2 c. melted butter 3/4 c. soft margarine 2 eggs 2 c. confectioners sugar 1 tsp. pure vanilla extract 1 can crushed pineapple 5 bananas 1 container Cool Whip (your choice of size; lots, ummm) chopped pecans (your choice again) Hershey's syrup Mix graham cracker crumbs with melted butter. Press into a 13 x 9-inch pan and refrigerate for 30 minutes. Prepare soft margarine, eggs, confectioners sugar and vanilla. Beat at highest speed until light in color, about 8 minutes. Spread on top of chilled crumbs. Drain well can of crushed pineapple. Set aside. Slice 5 bananas and arrange in rows on top of cream filling. Use your hands. Sprinkle the drained pineapple on top of bananas. Cover pineapple with one container of Cool Whip. Top with chopped pecans. Drizzle Hershey's syrup on the top. Candied cherries or maraschino cherries arrange on top (optional). Refrigerate until ready to serve. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |