- 4 cups crushed graham crackers
- 3 sticks butter, 70 degrees
- 2 eggs
- 16 -ounce box powdered sugar
- 20 -ounce can crushed pineapple, drained
- two to three bananas, sliced
- 12 -ounce container whipped topping
Directions
Preheat oven to 350 levels F.
For crust, mix crushed graham crackers and 1 stick of butter. Line bottom and sides of the 13 by 9-inch pan with mixture. Bake crust for five to eight minutes.
Beat the eggs. 2 sticks butter, and also the powdered sugar until fluffy. Spread mixture on cooled crust. Add layer of crushed pineapple and layer of sliced bananas. Cover with whipped topping and sprinkle with nuts or graham crackers. Refrigerate for one hour.
Contains Raw Eggs. The Meals Network Kitchen suggest caution in consuming raw and gently cooked eggs because of the slight chance of salmonella or any other food-borne illness. To lessen this risk, we advise you utilize only fresh, correctly refrigerated, clean grade A or AA eggs with intact shells, and steer clear of contact between your yolks or whites and also the covering. For recipes that decision for eggs which are raw or undercooked once the dish is offered, use covering eggs which have been treated to eliminate salmonella, by pasteurization or any other approved method.
Recipe thanks to Paula Deen
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