Thank you, Amanda, for this great recipe.
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2 1/2 c. graham cracker crumbs
1/2 c. butter, melted
1 1/2 c. powdered sugar
1/2 c. butter, softened
1 tbsp. hot water
1 tsp. vanilla
3 or 4 bananas, sliced
1 (20 oz.) can crushed pineapple, well drained
1 (8 oz.) carton dessert topping, thawed
12 to 15 maraschino cherries
Mix cracker crumbs and melted butter; reserve 1/2 cup butter for topping. Press remaining crumb mixture firmly in ungreased 13 x 9 x 2 inch baking dish. Beat powdered sugar, softened butter, hot water, and vanilla in small bowl on high speed until light and fluffy (about 1 minute). Carefully spread over crumb mixture. Arrange bananas on top; spoon pineapple over bananas. Spread dessert topping over pineapple. Sprinkle with reserved crumb mixture. Cover and refrigerate at least 3 hours. Cut into squares; top each with cherries. 12 to 15 servings.
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2 1/2 c. graham cracker crumbs
1/2 c. butter, melted
1 1/2 c. powdered sugar
1/2 c. butter, softened
1 tbsp. hot water
1 tsp. vanilla
3 or 4 bananas, sliced
1 (20 oz.) can crushed pineapple, well drained
1 (8 oz.) carton dessert topping, thawed
12 to 15 maraschino cherries
Mix cracker crumbs and melted butter; reserve 1/2 cup butter for topping. Press remaining crumb mixture firmly in ungreased 13 x 9 x 2 inch baking dish. Beat powdered sugar, softened butter, hot water, and vanilla in small bowl on high speed until light and fluffy (about 1 minute). Carefully spread over crumb mixture. Arrange bananas on top; spoon pineapple over bananas. Spread dessert topping over pineapple. Sprinkle with reserved crumb mixture. Cover and refrigerate at least 3 hours. Cut into squares; top each with cherries. 12 to 15 servings.
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