by Kathy Hamman Miller
2 cups finely crushed Graham cracker crumbs (about 10 sheets) any flavor
1/4 cup sugar
1 cup plus 2 tablespoons of salted butter softened
2 cups confectioners sugar
8 ounces of creamed cheese softened
4 bananas peeled and sliced
1 – 20 ounce can of crushed pineapple drained well, patted dry with paper towel
8 ounce container of whipped cream thawed
1 cup chopped nuts, I used pecans
1 10 ounce jar maraschino cherries drained well, patted dry.
Melt 1/2 cup (one stick) plus the two tablespoons of butter in the bottom of a microwave safe 9×13 dish. Place the Graham crackers in a zip lock bag and roll out with a rolling pin into fine crumbs. Add the 2 cups of Graham cracker crumbs and sugar to the melted butter stirring until evenly moistened. Press into the bottom of the dish. Place in refrigerator to cool for about 30 minutes, as this will make the creamed cheese mixture easier to spread on it.
With an electric mixer blend remaining 1/2 cup (1 stick) butter with cream cheese and confectioners sugar. Beat for 4 to 5 minutes until smooth and fluffy. Place dollops of the mixture mixture over cooled Graham cracker crumb crust. Spread evenly. Place the sliced bananas over the cream cheese mixture evenly. Follow with layering the crushed pineapple, whipped cream, and topping it all off with the cherries and nuts.
Cover and let refrigerate for at least a couple of hours or overnight. Enjoy!
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