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Rating: |
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Servings: |
6 to 8 servings |
Prep. Time: |
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Ingredients: |
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1 can crushed pineapple
1 jar chocolate syrup
3 tsp. butter
4 cups Cool Whip
3 tsp. sugar
1 box graham crackers crumbs
1 pkg. pecans, crushed
1 can cherry pie filling
2 jars (7 oz. each) marshmallow creme
6 bananas, sliced
Cherries
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Directions:
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Melt butter in microwave dish. Pour graham cracker crumbs, sugar, and butter in bowl. Mix well. Press into a 9x12-inch pan. Spoon 1-1/3 cups Cool Whip over graham cracker crust, start layering bananas, pie filling, nuts, syrup, and pineapple. Make at least 2 layers. Spoon remaining 1-1/3 cups Cool Whip over layers. Make two more layers using same ingredients. Top with remaining Cool Whip. Top with marshmallow cherries and nuts. Refrigerate at least 2 hours. Serve cold. Refrigates up to 3 days.
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This recipe was created by my Grandmother Naomi Timmons.
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