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Banana Cake #5

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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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