Tuesday’s Taste Tempters 7.20.10
Posted: Tuesday, July 20, 2010 8:02 pm
The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at firstname.lastname@example.org.
Today’s recipe has been submitted by The Food Channel®.
Uncle Bob’s Banana Split Icebox Cake
1 1/2 cups graham cracker crumbs
1/2 cup butter, unsalted, melted
2 cups confectioner’s sugar
1 can (20 ounces) crushed pineapple, drained well
3 ripe bananas, sliced
2 cups heavy whipping cream, whipped
1 small jar maraschino cherries, drained well
1 small package pecans, chopped
Mix graham cracker crumbs and the melted butter. Press into a 13x9x2 pan.
Combine sugar and eggs. Spread on top of graham crackers in pan. Place well drained pineapple on top of the sugar and eggs. Place sliced bananas on top of the pineapple. Cover with whipping cream.
Chill at least three hours or overnight before serving.
Tip: It’s very important to get the pineapple as dry as possible. Once you drain it, lay it out on a cloth towel, roll it up and squeeze it dry.