Bottom:
1/2 cup margarine, melted
2 cups graham cracker crumbs
Filling:
2 (pasteurized*) eggs
1 cup margarine, softened
2 cups powdered sugar
3-5 sliced bananas
1 20 ounce can crushed pineapple, drained
Topping:
1 large container whipped topping
1/2 cup chopped cherries
3/4 cup chopped pecans
Make the bottom crust by combining the melted margarine and graham cracker crumbs and pressing them into the bottom of a 9×13 baking pan.
Beat the eggs, softened margarine, and powdered sugar together for no less than 15 minutes.
Spread over the crust. Cover with a layer of sliced bananas and crushed pineapple. Add a layer of whipped topping. Sprinkle on the cherries and nuts.
Refrigerate overnight.
Serves 15-16
*You can also get pasteurized liquid egg. I don’t (and am not going to) put a lot of food safety updates on these recipes, but salmonella is no fun. The disclaimer still stands. 🙂
