-
1
Directions:
-
2
Preheat oven to 350u00b0.
-
3
In a mixing bowl combine Graham cracker crumbs and 1/4 cup sugar
-
4
Add melted butter, mix until combined.
-
5
Press Graham cracker mixture into the bottom of an 8 1/2 x 11 pan.
-
6
Press to flatten well.
-
7
Bake at 350u00b0 for 15 minutes, until brown.
-
8
Cool completely on a wire rack (you can speed it along in the refrigerator).
-
9
Line cooled Graham cracker crust with sliced and diced bananas, set aside.
-
10
Beat heavy whipping cream and confectionery sugar together on high speed (you can add a dash of banana extract if you like) until peaks form.
-
11
Set aside whipped cream.
-
12
In a large mixing bowl, beat cream cheese until fluffy.
-
13
Add in sweetened condensed milk, banana pudding mixes, cold milk and banana extract, beat until smooth.
-
14
Fold in by hand 1 cup of the prepared whipped cream to the banana pudding mixture, reserving the rest of the whipped cream for the top layer.
-
15
Spread filling mixture over bananas in Graham cracker crust.
-
16
Top with well drained pineapple.
-
17
Top the filling/pineapple with remaining prepared whipped cream, spreading to cover entire mixture in the pan.
-
18
Top with maraschino cherries and diced pecans.
-
19
Note: you can add drizzled chocolate syrup if you like.
-
20
Refrigerate overnight to allow to fully set.
