A Banana Split Dessert That’s Always Ripe for Infinite Variation

“You may vary this recipe by using chocolate cookie crumbs and instead of pineapple you can use fresh sliced strawberries,” Margarita Salazar writes. “Use your imagination--there is no end to what you can come up with.”

BANANA SPLIT DESSERT

1 (13 1/2-ounce) package Graham cracker crumbs

3 tablespoons granulated sugar

2 cups butter or margarine

1 (1-pound) package powdered sugar

2 eggs

2 teaspoons vanilla

5 or 6 large ripe bananas or 2 cups sliced fresh strawberries

1 (12-ounce) carton non-dairy whipped topping

1/2 cup finely chopped nuts

1 (20-ounce) can crushed pineapple, well drained

Maraschino cherries

Prepare crust by mixing Graham cracker crumbs with granulated sugar in 15x11-inch jellyroll cake pan. Melt 1 cup butter and add to crumb mixture. Mix well then spread evenly over bottom of pan. Pat down firmly. Place in freezer while preparing filling.

Cream remaining softened butter with powdered sugar. Add eggs and vanilla. Beat at high speed 20 minutes. Spread filling over top of crumb crust. Slice bananas over filling to cover completely. Spread whipped topping on top. Sprinkle with nuts and pineapple. Decorate top with cherries. Chill at least 3 hours before serving. Makes 10 to 12 servings.

--MARGARITA SALAZAR

Norwalk

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