Yield: 12 servings
|1 pounds||Sugar, confectioner's|
|2 cups||Graham cracker crumbs|
|5||Bananas; not too ripe|
|1 can||Pineapple, crushed (lg can); drained|
|1 cup||Pecans; chopped|
|1 small||Jar cherries|
|1 large||Whipped topping|
Melt 1-½ sticks oleo and mix with graham cracker crumbs. Spread in 9"x13" pan for crust. Mix rest of oleo, eggs and sugar together and beat for 5 minutes. (Important) Spread on crust. Place drained pineapple on next; slice bananas on top of pineapple. Spoon whipped topping on bananas and spread evenly. Sprinkle nuts on top and place ½ cuerry on each serving piece. Chill 5 hours or overnight.
SOURCE: The Popular Pecan, pamphlet by the Mississippi Pecan Growers Assn. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 09-29-94