Banana Split Dessert
|Oleo/Butter||1⁄2 Cup (8 tbs), melted|
|Graham cracker crumbs||2 Cup (32 tbs)|
|Powdered sugar||2 Cup (32 tbs)|
|Oleo||3⁄4 Cup (12 tbs) (Soft)|
|Crushed pineapple can||20 Ounce, well drained (1 Can)|
|Bananas||4 Medium, sliced|
|Dessert topping||9 Ounce|
|Chopped pecans||1⁄2 Cup (8 tbs), chopped|
|Maraschino cherries||4 Ounce|
Combine oleo and crumbs and pat into bottom of a 13 x 9 inch pan.
Beat eggs 4 minutes.
Add powdered sugar, butter and vanilla and beat 5 minutes more.
Spread over crumbs and chill.
Spread pineapple and sliced bananas over former.
Then topping, nuts and cherries.
Refrigerate 6 hours.