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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


  1. Mix well gingersnap crumbs and 1/4 cup butter. Press into bottom of a 9-inch square baking pan.
  2. Bake at 350 degrees F for 5 minutes; cool.
  3. In a small bowl beat sugar, remaining 1/4 cup butter and 1/4 cup pineapple syrup until smooth. Spread on crumbs.
  4. Top with banana slices; sprinkle with pineapple.
  5. Beat remaining 1/4 cup pineapple syrup with the cream cheese until smooth.
  6. Spread over pineapple; sprinkle with walnuts.
  7. Refrigerate for 12 hours or overnight.
  8. To serve, cut into rectangles.

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