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Banana Split Dessert

  • 1/2 cup butter or margarine
  • 4 oz. egg substitute, such as Egg Beaters®
  • 2 cups graham cracker crumbs
  • 2 cups Confectioners' sugar
  • 3/4 cup butter or margarine, softened
  • 1 tsp. vanilla
  • 1 can (20 oz.) crushed pineapple, drained
  • 3 cups sliced bananas (about 4 medium size)
  • 1 - 8 oz. Cool Whip®, thawed
  • 1/2 cup chopped peanuts or pecans
  • 1/3 cup whole maraschino cherries

    Preparation -
    Combine the melted butter or margarine with the graham cracker crumbs. Pat the mixture into the bottom of a 9" x 13" baking pan; set aside. In a large mixing bowl, beat the egg substitute with an electric mixer on high speed for about 4 minutes or until light and foamy. Add the Confectioners' sugar, softened butter or margarine and vanilla. Beat on medium speed for about 5 minutes. Spread the mixture over the layer of graham cracker crumbs. Place in the refrigerator to chill for about 30 minutes. Spread the drained crushed pineapple on top. Spread the Cool Whip® over the crushed pineapple. Sprinkle with chopped nuts. Cover and refrigerate for at least 6 hours or overnite. Garnish with the maraschino cherries before serving.

    Graphics by Ritva's Gallery and Graphic Garden