Ingredients
| 1 can | crushed pineapple | | 6 | bananas, sliced | | 2 jars (7 oz. each) | marshmallow creme | | 1 can | cherry pie filling | | 1 pkg. | pecans, crushed | | 1 box | graham crackers crumbs | | 3 tsp. | sugar | | 4 cups | Cool Whip | | 3 tsp. | butter | | 1 jar | chocolate syrup | | Cherries |
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Instructions
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.
Author's Comments
This recipe was created by my Grandmother Naomi Timmons.
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