Ingredients
Graham Cracker Crust
1 ½ cups graham cracker crumbs
4 Tablespoons sugar
6 Tablespoons Minerva Dairy unsalted butter melted
⅛ teaspoon salt
Custard Filling
2 cups confectioner’s sugar
1 cup Minerva Dairy sea salt butter, room temperature
2 eggs
1 teaspoon vanilla
Toppings
4-5 ripe bananas sliced
1 can (20-oz) crushed pineapple, drained or up to 3 8-oz cans, drained
10 oz Cool Whip
Chopped nuts
Maraschino cherries drained
Chocolate fudge sauce
Instructions
Butter the bottom of a 13”x9”x2” pan.
Graham Cracker Crust
Prepare graham cracker crust by mixing all 4 ingredients together.
Gently press the crumbs into the bottom of prepared pan.
Freeze for 10-15 minutes or bake for 10 minutes at 350 degrees then let cool completely on wire rack. This baking process will help keep the crust crispy.
Custard Filling
While crust is chilling or baking, prepare the filling.
Combine all ingredients for filling and beat for 3-4 minutes at medium speed. When the mixture appears light and fluffy and is pale yellow in color it is done.
Pour into chilled or cooled crust.
Toppings
Layer sliced bananas on top of filling.
Spread drained crushed pineapple on top of bananas.
Top with Cool Whip, spreading evenly to edges.
Decorate with a sprinkling of nuts then drizzle with fudge sauce and top with some cherries.
Refrigerate for at least 4 hours but it is best when made the day before and chilled overnight.
Notes
VARIATIONS
Cream cheese layer in place of custard – beat together 16-oz softened cream cheese, 1-½ cups confectioner’s sugar, and ½ teaspoon vanilla.
Use a boxed vanilla or banana pudding, prepared as directed on the package, in place of custard.
Sub ripe sliced strawberries for pineapple.
Make your own whipped cream in lieu of the Cool Whip.
Let the kids add a few sprinkles to really up the fun factor!
