Lion House
Crust
2 cups Graham Cracker crumbs
1/2 cup margarine
Filling
2 eggs
2 cups powdered sugar
3/4 cup margarine, soft
Topping
2 large bananas
1-20 oz. can crushed pineapple
1 12-oz. carton frozen whipped topping, thawed
1 bottle fudge topping
1/4 cup nuts, chopped
1/4 cup marachino cherries, quartered
To make the crust, mix together graham cracker crumbs and margarine; press into bottom of an ungreased 9x13 inch pan. Refridgerate 10-12 min.
In a large bowl, beat together eggs, powdered sugar, and margarine until light and fluffy, apprx. 10-12 minutes. Spread filling on top of crumb mixture.
Slice the bananas on top of the filling, then spread the pineapple on top of the bananas, then whipped topping. Heat fudge and drizzle over the whipped topping. Cool. Garnish with marachino cherries and nuts.
Refridgerate overnight for best results. This dessert is very rich. Makes 15 servings.
