CREDIT: the kitchen is my playground
WHAT YOU NEED:
- 2 c. graham cracker crumbs
- 1 c. (2 sticks) unsalted butter
- 8 oz. cream cheese, softened
- 2 c. confectioners’ sugar
- pinch salt
- 4 bananas
- 1 (20 oz.) can crushed pineapple, well drained
- 1 (8 oz.) container Cool Whip non-dairy whipped topping {or homemade whipped cream}
- 1/3 c. chopped pecans
- 1 (10 oz.) jar maraschino cherries, drained & patted dry with a paper towel
HOW TO MAKE IT:
- Melt 1/2 cup butter (1 stick) and blend in graham cracker crumbs with a fork until evenly moistened. Press into the bottom of a 9×13″ pan.
- With an electric mixer, blend remaining 1/2 cup (1 stick) butter with cream cheese, confectioners’ sugar, and salt. beat 3 to 4 minutes until fluffy. Spread mixture over graham cracker crumbs.
- Slice bananas and arrange evenly over cream cheese mixture; top with crushed pineapple. Spread Cool Whip on top of pineapple; sprinkle with chopped pecans and place cherries on top.
- Cover and refrigerate at least 2 to 3 hours, or overnight, before serving.
Enjoy!
