Ingredients:

• 1/2 – Banana
• 1/8 can – crushed Pineapple in heavy syrup, drained
• 1/3 cup – crushed (graham) crackers
• 1/8 container – frozen whipped topping, thawed
• 1 tbsp and 1 tsp – margarine, melted
• 1 tbsp and 1 tsp – margarine
•

Method:

1. Combine graham cracker crumbs and melted margarine and pat into bottom of 9×13-inch pan.
2. In medium, non-stick saucepan over medium heat, combine remaining margarine, confectioners’ sugar, eggs, corn starch and vanilla.
3. Bring to a boil, stirring frequently.
4. Continue stirring, reduce heat and simmer for 8 to 10 minutes.
5. Let cool, then spread over crust.
6. Peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture.
7. Layer pineapple on top of bananas.
8. Cover all with whipped topping.
9. Keep refrigerated until serving.

Recipe courtesy of Bramaramba Chandrashekar