| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Jewish | Dessert | 12 | Servings |
INGREDIENTS
| 180 | g | Graham cracker crumbs |
| 60 | g | Margarine |
| 200 | g | All-purpose flour |
| 95 | g | Sugar |
| 240 | g | Soft margarine |
| 1 | Egg; slightly beaten | |
| 2 1/2 | ml | Vanilla |
| 32 | Oreo cookies | |
| 160 | g | Melted margarine |
| 120 | g | Margarine |
| 350 | g | Powdered sugar |
| 2 | Eggs (up to) | |
| 5 | Bananas; sliced lengthwise | |
| 600 | g | Chunk pineapple; drained |
| 600 | g | Whole strawberries |
| 250 | ml | Whipping cream |
| Chopped nuts |
INSTRUCTIONS
CRUST #1 CRUST #2 CRUST #3 FILLING FOR 1 CAKE From: elayne@usa.pipeline.com (Elayne Cohen) Date: Wed, 17 Jul 1996 22:10:53 GMT CRUST #1: Mix and press in bottom of a 20x30 pan. Bake 10 minutes at 175 deg. C. Cool. CRUST #2: Blend all ingredients thoroughly. Pat dough on bottom of a pan. Bake at 200 deg. C for about 10 minutes or until golden brown. Cool. CRUST #3; Crush cookies and mix them with the margarine. Press mixture in bottom of pan. PROCEDURE: 1. Whip margarine/sugar/egg mixture with electric mixer and spread over cooled crust. 2. Place bananas, cut side down, on top of above layer. 3. Spread on the pineapple chunks, then the strawber- ries. 4. Whip the cream, cover the whole dish with whipped cream, and sprinkle with nuts. 5. Refrigerate 4 hours before serving. CONTRIBUTOR: Peggy B. Gillenwater, Naval Ocean Systems Center, San Diego peggy@noscvax.UUCP JEWISH-FOOD digest 262 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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