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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - February 16, 2007

Banana Split Bars

Serves: 12


  Download this recipe.

2 cups graham cracker crumbs
3/4 cup sugar, divided
1/2 cup melted butter
2 8-ounce packages cream cheese
1 teaspoon vanilla extract
3 bananas, sliced
1 20-ounce can crushed pineapple, well drained
1 12-ounce container frozen whipped topping, thawed
1/2 cup chopped walnuts or pecans
1 (6-ounce) jar maraschino cherries

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter or margarine over low heat. Remove from heat and stir in 1/4 cup sugar and graham cracker crumbs. Press into a 9 x 13 inch pan. Bake for 15 minutes; let cool.

Cream together the cream cheese, 1/2 cup of white sugar and vanilla. Spread over cooled graham cracker crust.

Layer sliced bananas, well-drained pineapple and whipped cream dessert topping on top of bars in order given. Sprinkle with chopped nuts, then with cherries. Cover and refrigerate 6 hours or overnight.

Cut into squares and enjoy.

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