| | Directions | - Mix together the graham crackers, sugar, and melted margarine; then press the mixture into a 9- x 13-inch pan.
- Arrange the banana slices on the crust.
- Using a whisk, beat the cream cheese in a large bowl until smooth.
- Gradually add the cold milk; then add the pudding. Beat until well blended.
- Spread the cream cheese and pudding mixture over the banana slices.
- Spread the pineapple over the pudding mixture; then spread the whipped topping over the pineapple. Keep the dessert refrigerated until serving.
|
|
|
Prep Time: 20 minutes
Container: 9- x 13-inch pan
|  | | Ingredients | | - | | 1 1/2 cups crushed graham crackers |
| - | | 1/4 cup sugar |
| - | | 1/3 cup margarine, melted |
| - | | 4 bananas |
| - | | 1 package cream cheese (8 oz. package), softened |
| - | | 3 1/2 cups cold milk |
| - | | 2 packages Jello vanilla instant pudding (4-serving-size packages) |
| - | | 1/4 cup crushed pineapple, drained |
| - | | 1 package frozen whipped topping (8 oz. tub), thawed |
| |
| |
