RECIPE FOR BANANA SPLIT PIE

BANANA  SPLIT PIE
Makes 120 servings.
Unbaked
INGREDIENTS WEIGHTS MEASURES
Butter (room temp.) 2 ½ lbs.
Powdered sugar 1 gal., 1 qt.
Shell eggs 20
Crushed pineapple (drain and reserve juice) 2 – # 10 cans
Bananas (soak in reserved pineapple juice) 30
Whipped topping mix 10 – 2 oz. pkgs.
Graham cracker crust 4 (cut 30 – 35 pieces)
DIRECTIONS:
1.      Make Graham cracker crust according to directions on GRAHAM CRACKER CRUST  Yield 4 pans that will cut 30 to 35 pieces each.
2.      Beat butter, sugar, and eggs together for 10 minutes.
3.      Add bananas, sliced lengthwise and crushed pineapple.
4.      Top with Whipped Dry Milk or other whipped topping.  May be garnished with pecan halves or cherry halves.
5.      Chill; cut in squares.  Keep refrigerated until served.
TIP: Cut bananas dipped in orange, pineapple or grapefruit juice prevents their turning dark.
Number of Portions 120
Size of Portion ½ cup
Calories. 249 Iron 0.53 Mg Protein. 2.22 G 3.57%
Cholesterol 36 Mg Calcium  26.10 Mg Carbohydrates. 38.02 G 61.14%
Sodium  71 Mg Vitamin A  110 RE Total Fat . 10.63 G 38.45%
Fiber 1.23 G Vitamin C 5.25 Mg Saturated Fat. 2.15 G 7.80%