-2 cups graham cracker crumbs
– 2 cups melted butter
– 2 cups icing sugar
– 2 eggs
-1 cup soft butter
– 6 bananas (peeled and halved lengthwise)
-20 oz crushed pineapple (drained in separate bowl)
– 1 small jar of maraschino cherries
-1 large cool whip
– 1 cup chopped walnuts
Place Bananas in pineapple juice. Then to make crust combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9×12 inch baking pan. Bake at 350 for 8-10 minutes. In the medium bowl of an electric mixer combine icing sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don’t try to save time). Drain juice off Bananas. Spread buttercream mixture evenly over crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute the whipped topping evenly all over. Sprinkle with walnuts, place cherries as desired and refrigerate for at least 3 hours or overnight before serving.
