Banana Split Pie
"Stay the Course," First Baptist Church of Brandon, MS
1/2 cup margarine
2 cups graham cracker crumbs
1/4 cup sugar
1 (8-oz.) pkg. cream cheese, softened
2 cups confectioners sugar
4 bananas, sliced
1 lg. can crushed pineapple, well drained
1 small carton Cool Whip
8-10 maraschino cherries, chopped
1/4 cup pecans, chopped
Preheat oven to 325 degrees. In a mixing bowl, melt margarine. Stir in graham cracker crumbs and sugar, blending well. Press evenly into bottom of 9 x 13-inch baking dish. Bake for 15 minutes. Remove from oven and allow to cool completely.
Mix together cream cheese and confectioners sugar until well blended and smooth. Spread over cooled crust.
Slice bananas lengthwise over cream cheese mixture. Spread drained pineapple over bananas. Spread Cool Whip over pineapple layer. Garnish with cherries and pecans.
Refrigerate at least 8 hours before serving.
from the August 2004 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook
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