| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Canadian | Desserts, Christmas | 8 | Servings |
INGREDIENTS
| 1 1/2 | c | Chocolate cookie crumbs |
| 1/4 | c | Granulated sugar |
| 1/4 | c | Butter, melted |
| 1 | c | Whipping cream |
| 1/3 | c | Granulated sugar |
| 2 | tb | Cocoa powder, sifted |
| 1 | c | Mashed ripe bananas |
| 1/3 | c | Toasted chopped almonds |
| 1/3 | c | Chopped maraschino cherries or dried cranberries |
| 24 | Banana slices | |
| 1/2 | c | Bottled chocolate sauce |
| 8 | Maraschino cherries or dried cranberries |
INSTRUCTIONS
FILLING GARNISH In small bowl, blend together chocolate crumbs, sugar and butter. Press evenly onto bottom and side of well-greased 9 inch pie plate. Bake in center of 375°F oven for about 8 minutes or until firm. Let cool on rack. FILLING: In large bowl, whip cream with sugar and cocoa powder. Fold in mashed bananas, almonds and cherries. Spoon filling into cooled pie shell, spreading evenly. Cover and freeze pie for about 4 hours or until firm. (Make ahead: Freeze up to 2 days.) GARNISH: Let pie stand in refrigerator for about 20 minutes or until softened slightly; cut into wedges. Garnish each serving with 3 banana slices, 1 tbsp. chocolate sauce and 1 cherry. Makes 8 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian Living Magazine Dec. 99 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Nov 25, 1999
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