| • 1½ cups graham cracker crumbs |
| • 1 heaping Tbs (15-20 ml) granulated sugar |
| • 1 large can crushed pineapple |
| • 3 or 4 bananas |
| • 8-ounce package cream cheese, softened |
| • 1½ cups powdered sugar |
| • ½ stick butter (57g) |
| • 1 8-ounce tub of Cool Whip |
| • Cherry halves for garnish |
| • Pecans for garnish (optional) |
| 1: Soften the cream cheese. |
| 2: Drain pineapple, squeezing out as much liquid as you can, and reserving ⅓ cup of the juice. |
| 1: Melt the butter in a 9 × 13 pan in the oven (around 300°F). | |
| 2: Mix the graham cracker crumbs and sugar into the butter, and press into a crust in the pan. | |
| 3: Slice the bananas into a layer over the crust. | |
| 4: Spread drained crushed pineapple over the bananas. | |
| 5: Mix cream cheese, powdered sugar, and reserved pineapple juice. Spread that over the pineapple. | |
| 6: Top with a layer of Cool Whip. | |
| 7: Garnish with cherry halves (and pecans). |
This is the right recipe, copied from the photocopy from the yellow Calling All Cooks book, submitted by Marguerite Hays of the Birmingham West Council.