Ingredients
2
Cups Graham Cracker Crumbs
2
Large Cans of Crushed Pineapple
1
Large container of Cool Whip
Maraschino Cherries (optional)
Crushed Pecans (optional)
Chocolate Sauce (optional)
Directions
3.
2 Cups Graham Cracker Crumbs
6.
Press firmly into the bottom of a 9â x 13â pan
7.
Bake at 325 for 10 â 15 minutes, cool completely.
10.
½ cup softened butter
12.
Mix ingredients together with electric mixer adding one egg at a time. Beat on high for approx. 2 â 5 minutes until mixture creates peaks. Layer mixture evenly on top of crust. Refrigerate for approximately 20 â 30 minutes.
13.
Drain 2 large cans of pineapple, trying to get most of the moisture out of the pineapple. Layer in pan (go as thick or as thin as you want)
14.
Slice bananas and place on top of pineapple
15.
Top with Cool Whip, making sure you cover bananas completely and press cool whip into all corners (if not completely covered the bananas will start to turn brown).
16.
Decorate with sliced maraschino cherries, crushed pecans. You can also drizzle chocolate sauce and/or caramel sauce on top.
17.
Refrigerate at least 2 hours before serving.
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