"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Banana Split Dessert Recipe

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This recipe for Banana Split Dessert, by , is from The Richins Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Allen
Added: Monday, April 13, 2009


2 cups graham cracker crumbs
1/2 cup melted butter
1 (8 oz) cream cheese
2 cups powdered sugar
4 large bananas
1 (20 oz) can crushed pineapple, drained
1 (8 oz) carton whipped topping
8 medium strawberries, halved
1/4 cup chopped pecans, optional
1 T chocolate syrup

Combine graham cracker crumbs and melted butter. Press evenly and firmly into the bottom of a 9x13 pan.
In a bowl combine cream cheese and sugar. Blend until smooth. Spoon over crumb crust.
Slice bananas and arrange on top of cream cheese layer. Spoon the drained pineapple over bananas.
Spread the whipped topping over pineapple.
Arrange strawberry halves across the top. Sprinkle with nuts and drizzle with chocolate syrup.
Cover and refrigerate 4 to 8 hours.

Number Of Servings:
Number Of Servings:




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