• Yield: one 9″ x 13″ pan – up to 18 servings
• Make up to one day a head of time
• A tasty summer cake that requires no cooking. Please be advised, however, that it contains raw eggs.
CRUST
• Combine ingredients in a 9″ x 12″ or 13″ baking pan.
• Mix crumbs and melted butter with a fork.
• Press firmly into bottom of pan.
• Chill in freezer – at least 15 minutes – while preparing the filling.
| 2 cups 1/2 cup |
Graham wafer crumbs Butter – melted |
BUTTERCREAM FILLING
• Beat ingredients with electric mixer for 20 minutes – a very important step.
• Spread evenly over chilled cookie crust.
| 2 cups 1 cup 2 1/4 tsp |
Powdered Icing Sugar Butter – softened Eggs Vanilla extract |
TOPPING
• Layer the toppings over the Buttercream filling in the following below.
• Refrigerate for at least 3 hours or overnight before serving.
|
6
2-3 cups 3 cups 1 cup 1 cup garnish 1 cup |
Bananas – peeled, halved lengthwise, lay cut side down |
| 3 to 4 1 large can 1 box 2 cups 1-2 cups 3/4 cup Garnish |
Bananas – sliced Crushed Pineapple – drained well Frozen Strawberries (10 ounce) – drained well Strawberries – freshly sliced & sweetened Whipping Cream Almonds or other nuts – chopped Chocolate Syrup and Strawberries |
Recipe courtesy of: http://allrecipes.com