| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 3 1/2 |
|
Sticks butter |
| 2 |
|
Eggs |
| 1/4 |
c |
Sugar |
| 1 |
c |
Chopped nuts |
| 1 |
ct |
Cool Whip; 9-oz |
| 1 |
cn |
(20-oz) crushed pineapple; drained |
| 1 |
|
Box (1-lb) confectioner's sugar |
| 3 |
|
Bananas; sliced |
| 3 |
c |
Graham cracker crumbs |
| 2 |
ts |
Cinnamon |
|
|
Chopped maraschino cherries |
INSTRUCTIONS
CRUST: Combine 1-1/2 sticks butter, 1/4 cup sugar, cinnamon and graham
cracker crumbs. Press into a 9x12 dish or 2 9-inch pie plates. FILLING: Put
2 sticks butter, eggs, confectioner's sugar in large mixing bowl. Beat on
highest speed for 10 minutes. Pour into crust. Layer sliced bananas and
pineapple over filling. Cover with thawed Cool Whip. Sprinkle with nuts and
cherries. Chill overnight.
MRS BUD STOREY (FRANCES)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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