Friday, February 17, 2017

Banana Split Pie



  • 1 stick butter, melted
  • 1 box graham cracker crumbs
  • 1 stick butter, softened
  • 2 eggs
  • 2 cups confectioners' sugar
  • 5 bananas, sliced
  • 1 (15 ounce) can crushed pineapple, undrained
  • 1 (16 ounce) container Cool-Whip, thawed
  • 1 (4 ounce) jar maraschino cherries, stemmed
  • 1/2 cup pecans, chopped
  • Chocolate Syrup, optional


How to Make It

  • In a 9x13 glass or porcelain dish, combine 1 stick of melted butter and graham cracker crumbs. With a fork, incorporate the butter until the crumbs are coated. Firmly press into a crust in the bottom of the pan.
  • In a medium bowl, cream together the other stick of softened butter, eggs and confectioners' sugar; beat for 15 minutes. Spread evenly on the graham cracker crust. Layer banana slices evenly on top of butter/sugar mixture; layer pineapple on top of the bananas. Evenly spread the Cool-Whip and garnish with cherries and pecans. Drizzle optional chocolate syrup over the top. Refrigerate at least 2 hours or overnight. Keeps well refrigerated for about a week.
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