Banana Split Pie

Ingredients:

– Butter: 1 stick (melted)

– Graham cracker crumbs: 1 box

– Butter: 1 stick (softened)

– Eggs: 2

– Confectioners’ sugar: 2 cups

– Bananas: 5 (sliced)

– Crushed pineapple: 1 (15 ounce) can *undrained

– Cool-Whip: 1 (16 ounce) container *thawed

– Maraschino cherries1 (4 ounce) jar *stemmed

– Pecans: 1/2 cup (chopped)

– Chocolate Syrup *Opt

Instructions:

1. First of all, you’ll need to combine together 1 stick of melted butter and graham cracker crumbs in a 9×13 glass or porcelain dish.

2. Next, you need to incorporate the butter using a fork until the crumbs are coated. And please press Firmly into a crust in the bottom of the pan.

3. Then you’re going to get a medium bowl and cream in together the other stick of softened butter, eggs and confectioners’ sugar; make sure to beat for quarter an hour.

4. Evenly spread on the graham cracker crust and then layer banana slices evenly on top of butter/sugar mixture; also layer pineapple on top of the bananas.

5. After that, spread evenly the Cool-Whip and garnish with cherries and pecans. You can also drizzle optional chocolate syrup over the top at this point.

6. Finally, refrigerate for no less than 2 hours (preferably overnight). For best results, keeps well refrigerated for about a week.

Recipe Notes:

* I find it very useful to prepare this without the chocolate syrup.