1 stick margarine, melted
2 cups graham cracker crumbs
2 sticks margarine, softened
1 small package cream cheese
1 box powdered sugar
1 teaspoon vanilla
1 teaspoon butter flavoring
4 large bananas, slightly green, sliced
1 14-ounce can crushed pineapple, drained
1 16-ounce container Cool Whip
Chopped pecans (optional)
Sliced strawberries (optional)
Mix first two ingredients well and press into a 9-by-13-inch pan.
Mix together the two sticks of margarine, cream cheese, powdered sugar, eggs, vanilla and butter flavoring until creamy; spread over crumb crust.
Top cream layer with sliced bananas, drained pineapple and Cool Whip. Sprinkle with chopped pecans and sliced strawberries for garnish if desired. Chill at least an hour before serving.
NOTE: While this recipe is a new favorite of many cooks, it does include raw eggs. Although raw eggs can often be found in recipes such as meringue, Caesar salad, Hollandaise sauce, homemade mayonnaise and key lime pie, the USDA does not recommend eating raw eggs.