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Banana Split Pie

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INGREDIENTS:

1 stick butter, melted

1 box graham cracker crumbs

1 stick butter, softened

2 eggs

2 cups confectioners’ sugar

5 bananas, sliced

1 (15 ounce) can crushed pineapple, undrained

1 (16 ounce) container Cool-Whip, thawed

1 (4 ounce) jar maraschino cherries, stemmed

1/2 cup pecans, chopped

Chocolate Syrup, optional

DIRECTIONS:

In a 9Ă—13 glass or porcelain dish, combine 1 stick of melted butter and graham cracker crumbs. With a fork, incorporate the butter until the crumbs are coated. Firmly press into a crust in the bottom of the pan.

In a medium bowl, cream together the other stick of softened butter, eggs and confectioners’ sugar; beat for 15 minutes. Spread evenly on the graham cracker crust. Layer banana slices evenly on top of butter/sugar mixture; layer pineapple on top of the bananas. Evenly spread the Cool-Whip and garnish with cherries and pecans. Drizzle optional chocolate syrup over the top. Refrigerate at least 2 hours or overnight. Keeps well refrigerated for about a week.

See also  TENNESSEE PEACH PUDDING
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