This, melt-in-your-mouth good, dessert is simple
and conveniently made a day ahead of your meal.
2 cups graham cracker crumbs
1 stick margarine - melted
Mix together and press into 9 x 13 pan
2 cups sifted powdered sugar
2 sticks margarine (softened)
2 eggs - beaten
(NOTE: I use "Egg Beaters" because they are pasturized
and as this dessert is not cooked they are safer)
Beat together 15 minutes. Pour over crumbs. Chill 20 - 30 minutes.
1 large can drained, crushed pineapple. Spread over chilled crumbs and topping.
Slice 2 or 3 bananas over pineapple. Spread with Cool Whip.
Chill overnight - sprinkle with chopped walnuts just before serving.
This sounds like it might be hard but actually cream puffs and
eclairs are simple to make. This dough can be used to make both.
Drop dough by rounded tablespoon on a buttered pan for cream puffs and shape eclairs long.
Split when cool and fill with your choice of fillings. Ice tops, if desired.
1 cup water
1 stick margarine or butter.
Bring margarine and water to boil and stir in 1 cup of flour until mixture
forms a ball.
Beat in 4 eggs - one at a time with mixer.
Place dough on a buttered 11 x 15 jelly roll pan. Butter your hands and spread dough evenly. Bake in 400 degree oven for 25 to thirty minutes. Remove and cool.
1 - 8 oz cream cheese, softened
2 small (3.4oz) instant vanilla pudding. (Other flavors can be used)
3 cups milk
Beat cream cheese till smooth - add milk and pudding. Beat on low till thickened.
Spread on cooled crust. Top with 12 oz Cool Whip. Drizzle chocolate syrup on top.
Cut into squares.
2 cups graham cracker crumbs
