| 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% | ||