Banana Split Pie
2 1/2 cups powdered sugar
1/2 cup (1 stick chiffon margarine)
1/2 teaspoon vanilla
2 large ripe bananas (sliced)
1 cup crushed pineapple (drained)
3/4 cup coconut
1 carton (8 oz.) whipped topping-thawed
In a mixer bowl, add sugar chiffon margarine, e3gg and vanilla. Beat until well blended at low speed, then high speed until light and fluffy.
Spoon into graham cracker crusts. Layer with bananas, pineapple and coconut. Press into filling. Spread topping over, sealing well around
well around the edges of the crusts. Chill overnight. Serve with chocolate syrup over top. Sprinkle with nuts and add a cherry.
BE SURE TO USE CHIFFON MARGARINE.
The Florida Conference of The United Methodist Church
450 Martin L King Jr Ave
Lakeland, FL 33815
(863) 688-5563 or toll free (800) 282-8011