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This dessert was served at a restaurant, somewhere on a ranch, near Clifton, Texas, in the mid to late 70s. No one can remember the name of the place, but my MIL asked for the recipe one day, and they actually gave it to her.
Exactly as the recipe was given to her, which she typed out and gave to me almost 33 years ago:
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How I make it:
Graham Cracker Crust (13x9 pan)
10 sheets of graham crackers (pulverized within an inch of their life)
4 tablespoons butter (the real stuff)
1/4 cup sugar
Mix well until incorporated and sandy, place in the baking dish and firmly tamp down with a glass or your hands.
Optional: Bake crust at 350 for 7-8 minutes. Let cool.
The original recipe calls for an unbaked crust, which I did for 2 decades; one day, I tried baking it and oh, man! It adds a much-needed texture and another flavor to the mix. It's worth baking it if you have the time.
Start draining your pineapple.
Cake filling:
2 sticks softened butter
3 large eggs
16 ounces powdered sugar
Place in a stand mixer and let it rip on full speed for 15 minutes. I do suggest starting slowly until everything is moistened, or else you end up looking like Pablo Escobar and his buddies have been making use of your kitchen.
Spread filling on top of the cooled crust.
Slice 6 bananas on top of the filling (you're an adult, use as many bananas as you want). I use enough to make a double layer of bananas and gently push them down into the filling layer.
Finish wringing out your pineapple (seriously, use your hands and wring it out). This will help prevent the crust from getting soggy.
Top with your container of Cool Whip, and the rest of your chosen toppings, put in the fridge, and let thoroughly chill. It's best the next day.
I used to put toasted pecans on top, but once I started baking the crust, I found we didn't need them. We don't like cherries, so I don't put those on either.
“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
Exactly as the recipe was given to her, which she typed out and gave to me almost 33 years ago:
Graham Cracker Crust (13x9 pan)
10 sheets of graham crackers (pulverized within an inch of their life)
4 tablespoons butter (the real stuff)
1/4 cup sugar
Mix well until incorporated and sandy, place in the baking dish and firmly tamp down with a glass or your hands.
Optional: Bake crust at 350 for 7-8 minutes. Let cool.
The original recipe calls for an unbaked crust, which I did for 2 decades; one day, I tried baking it and oh, man! It adds a much-needed texture and another flavor to the mix. It's worth baking it if you have the time.
Start draining your pineapple.
Cake filling:
2 sticks softened butter
3 large eggs
16 ounces powdered sugar
Place in a stand mixer and let it rip on full speed for 15 minutes. I do suggest starting slowly until everything is moistened, or else you end up looking like Pablo Escobar and his buddies have been making use of your kitchen.
Spread filling on top of the cooled crust.
Slice 6 bananas on top of the filling (you're an adult, use as many bananas as you want). I use enough to make a double layer of bananas and gently push them down into the filling layer.
Finish wringing out your pineapple (seriously, use your hands and wring it out). This will help prevent the crust from getting soggy.
Top with your container of Cool Whip, and the rest of your chosen toppings, put in the fridge, and let thoroughly chill. It's best the next day.
I used to put toasted pecans on top, but once I started baking the crust, I found we didn't need them. We don't like cherries, so I don't put those on either.
“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
