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Banana-Pineapple Icebox Cake
1 1/2 cups gingersnap crumbs
1/2 cup butter, softened, divided
1 cup confectioners' sugar
1 (20 ounce) can crushed pineapple in heavy syrup, drained (reserve 1/4 cup syrup)
3 ripe bananas (1/4-inch sliced)
8 ounces cream cheese, softened
1/2 cup chopped walnuts
Mix well gingersnap crumbs and 1/4 cup butter. Press into bottom of a 9-inch square baking pan.
Bake at 350 degrees F for 5 minutes; cool.
In a small bowl beat sugar, remaining 1/4 cup butter and 1/4 cup pineapple syrup until smooth. Spread on crumbs.
Top with banana slices; sprinkle with pineapple.
Beat remaining 1/4 cup pineapple syrup with the cream cheese until smooth.
Spread over pineapple; sprinkle with walnuts.
Refrigerate for 12 hours or overnight.
To serve, cut into rectangles.
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