Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 | Stick butter or margarine |
| 2 cups | Graham cracker crumbs |
| 2 | Eggs |
| 2 | Sticks butter or margarine |
| 2 cups | Powdered sugar (up to) |
| 5 | Very ripe bananas; sliced |
| 1 can | (large) crushed pineapple; well drained |
| Whipped cream or Dream Whip or Cool Whip | |
| Chopped nuts | |
| Chopped cherries |
CRUST
FILLING
To make crust: Melt margarine; mix with crumbs. Press into a 13x9x2 inch baking pan.
Beat the eggs, margarine and powdered sugar together, beating no less than 15 minutes. Spread over crust.
Cover sliced bananas over this. Cover the bananas with crushed pineapple.
Cover this with whipped cream or topping. Sprinkle top with chopped nuts and cherries. Refrigerate.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .