2 cups crushed graham crackers
1/2 cup margarine, melted
1/2 cup margarine
2 cups confectioners’ sugar
4 tqablespoons corn starch
1 tablespoon vanilla extract
1/4 cup lemon juice
1 (20 ounce) can crushed pineapple in heavy syrup, drained
1 (8 ounce) container frozen whipped topping, thawed
Combine graham cracker crumbs and melted margarine. Pat into the bottom of a 9 x 13 inch pan.
In medium, nonstick saucepan, over medium heat, combine remaining margarine, confectioner’s sugar, eggs, corn starch, and vanilla. Bring to a boil, stirring frequently. Continue stirring. Reduce heat and simmer for 8 – 10 minutes. Allow to cool, then spread over crust.
Peel and slice bananas, dipping each one into the lemon juice to prevent browning. Layer over the custard mixture. Layer pineapple on top of bananas. Cover all with whipped topping and refirigerate until ready to serve.
Amazing, tropical, and delightful! You could also cover the whipped topping with toasted coconut if you wanted to go all out.