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Ingredients
2 cups graham cracker crumbs
¾ cup white sugar
¼ pound butter, melted
2 (8 ounce) packages cream cheese
1 ½ cups confectioners’ sugar
4 bananas, sliced
1 (15 ounce) can crushed pineapple, drained
1 (16 ounce) container frozen whipped topping, thawed
1 (16 ounce) jar maraschino cherries, drained
12 ounces crushed peanuts
Directions
Combine graham cracker crumbs, white sugar, and melted butter in a large bowl; mix well. Press into a 9×13-inch cake pan; refrigerate until chilled, about 30 minutes.
Beat together cream cheese and confectioners’ sugar in the large bowl until smooth; spread over chilled graham cracker crust.
Layer sliced bananas and crushed pineapple over cream cheese mixture; cover with whipped topping.
Top with cherries and chopped nuts. Refrigerate for at least 1 hour and serve chilled.
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