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| 2 Tasse | (475 ml) graham cracker crumbs |
| 1 | margarine stick |
| 2 Esslöffel | (30 ml) granulated sugar |
| 2 Tasse | (475 ml) powdered sugar |
| 2 | Sticks margarine; (1 cup) |
| 2 | eggs |
| 2 | Ripe bananas |
| 1 Dose | pineapple crushed |
| 1 | Container whip cream; (cool whip) |
| 3/4 Tasse | (175 ml) chopped pecans |
| 1 klein | Jar maraschino cherries |
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Crust: Mix graham cracker crumbs, margarine, and granulated sugar in 9 inch x 13 inch pan. •Spread, press and chill while preparing filling.
Filling: Mix powdered sugar, margarine and eggs. •Beat for 20 minutes.
Very Important! •Pour into crust. •Topping: •Layer bananas. •Layer crushed pineapple. •Layer cool whip. •Sprinkle nuts and decorate with maraschino cherries. •Refrigerate for 24 hours, keep chilled. •You can vary this
syrup, strawberries or strawberry syrup.
Comments
Just a really good desert from my mother-in-law in Louisiana. Do not eat too much. It is really rich.
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