Katiecooks
New member
Several years ago when my husband was working with the local fire department as an emt/fire-fighter we used to have monthly ham and bean suppers as fundraisers and this particular dessert was always in demand - to the point where I ended up having to make at least three pansfull every time.
Ingredients:
CRUST:
2C crushed graham crackers
2/3C melted butter
Mix and Press in 9"x13" pan
FILLING:
3 large bananas, sliced and dipped in pinapple juice (use juice drained from crushed pineapple) - spread over crust in bottom of pan
1 16 ox. can crushed pineapple - drained and spread over bananas
TOPPING:
2 sticks softened butter
2 eggs
2Cpowdered sugar
1 tsp. vanilla
Spread topping over fruit - top with 1 container whipped topping and sprinkle with chopped nuts and marachino cherries
Chill cake for 8 hours before serving.
Ingredients:
CRUST:
2C crushed graham crackers
2/3C melted butter
Mix and Press in 9"x13" pan
FILLING:
3 large bananas, sliced and dipped in pinapple juice (use juice drained from crushed pineapple) - spread over crust in bottom of pan
1 16 ox. can crushed pineapple - drained and spread over bananas
TOPPING:
2 sticks softened butter
2 eggs
2Cpowdered sugar
1 tsp. vanilla
Spread topping over fruit - top with 1 container whipped topping and sprinkle with chopped nuts and marachino cherries
Chill cake for 8 hours before serving.
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