Submitted By: Linda Jonas
Prep. Time: 4:30
1 1/2 cup butter - room
1 1/2 cups crushed graham crackers
2 cups powder sugar
4 bananas - peeled, sliced
16 oz. can crushed pineapple - drained well
8 oz. tub Cool Whip®
1/2 cup crushed nuts - of your choice
1 sm. jar maraschino cherries - drained, halved
-Combine 1/2 cup butter with the graham cracker crumbs and press into
bottom of a 9" X 13" pan.
-In a mixer bowl, beat together remaining butter,
powdered sugar, and eggs with an electric mixer on medium
speed for 15 minutes.
-Spread mixture over graham cracker crust.
-Layer banana slices over the filling.
-Spread the drained pineapple over the bananas.
-Spread the Cool Whip® over the pineapple.
-Sprinkle the crushed nuts over the Cool Whip®.
-Place cherry halves around edges of cake.
-Refrigerate 4 hours or overnight.
serve this I set these items near and tell them to build their own
splits: Heated hot fudge sauce, caramel, chopped nuts-to accommodate the
no nut eaters
been making this recipe for over 30 years. For safety's sake, in this
day and age, it is wise to substitute Egg Beaters or another pasteurized
egg product instead of the raw eggs this recipe calls for, since some
people with compromised immune systems or the very young or elderly
should NOT have raw eggs due to salmonella bacteria.
problem be solved by adding a little lemon juice .. OR?? would it effect
the flavor too much?? you know in a lemon ice box pie raw eggs are added
but the lemon juice cooks ( per say ) the eggs .. this is a personal
question NOT a chefs solution .. lol ..thank you for your advice on this
... i'm a big sweet addict .. pies and cookies are my favs .. my how i
do rattle on about nothing
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