| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Crook2 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Margarine; 1 melted and 1 |
|
|
; softened (3 sticks) |
| 2 |
c |
Graham cracker crumbs |
| 3 |
c |
Sifted confectioners' sugar |
| 1/2 |
c |
Half and half |
| 5 |
md |
Or 3 large bananas |
| 1 |
cn |
Pineapple tidbits in own syrup; (15 ounce) |
| 1 |
|
Container nondairy whipped topping; (8 ounce) |
| 1/2 |
c |
Chocolate syrup |
| 1/2 |
c |
Pecans |
| 1/2 |
c |
Chopped maraschino cherries |
INSTRUCTIONS
In a medium bowl, combine the 1/2 cup melted margarine and the graham
cracker crumbs. Mix together well and pack into a 9 x 13inch pan or baking
dish. Refrigerate.
In a mixing bowl, combine the softened margarine, confectioners' sugar and
half and half. Beat at medium speed for 10 minutes. Spread the filling over
the chilled crust. Cut the bananas into 1/4 inch slices and place into
filling, pressing slightly. Drain the pineapple tidbits and chop into
smaller pieces. Spread the pineapple on top of the bananas. Top with the
whipped topping and freeze.
Remove from the freezer 1 hour before serving and garnish with chocolate
syrup, chopped pecans and maraschino cherries.
Makes 6 to 8 servings.
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