 | | Directions | CRUST:
- Mix crushed graham cracker and one stick melted butter with a fork.
- Line the bottom and sides of the baking pan with this mixture.
- Bake for 5-8 minutes or until golden brown. Allow to cool.
FILLING:
- Beat eggs*, 2 sticks of butter, 1 cup of whipped topping and powdered sugar until fluffy.
- Spread mixture on cooled crust.
- Top with crushed pineapple and a layer of sliced bananas (2-3 bananas).
- Cover with remaining whipped topping.
- Garnish with nuts, bananas, or sprinkled with crushed graham crackers.
- Refrigerate for one hour before serving.
*NOTE: When a recipe requires "raw" eggs as an ingredient, there is always a concern that potentially harmful bacteria may have invaded the egg which may cause illness in humans. Although the probability is low (1 in 20,000 eggs), the concern does exist; therefore, if you are concerned about using raw eggs, consider an egg substitute, such as pasteurized whole eggs, egg white substitutes, or meringue powder, to reduce the potential of bacterial contamination. |
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12
|  | | Ingredients | | - | | 4 cups graham crackers, crushed |
| - | | 3 sticks butter or margarine at room temperature |
| - | | 2 eggs, or egg substitutes* |
| - | | 16 ounces powdered sugar |
| - | | 20 ounces canned crushed pineapple, drained |
| - | | 3 bananas, sliced - more for garnish if desired |
| - | | 16 ounces whipped topping |
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