This is my second Tasty Tuesday of 2019. And just like the Chocolate Dessert, this recipe does not have a very imaginative name. 🙂 I’d probably call it Pineapple Banana Dessert—because clearly, I am more imaginative—hahehaheha
This is a dessert that can be made relatively easy and would be a good accompaniment to an equally easy dinner. Our dinner tonight is chicken nuggets (chopped up), shredded cheese (served from the bag), cut up grape tomatoes, sour cream (served from the container), an open can of sliced black olives, and flour tortillas. If I’m feeling fancy, maybe a bell pepper cut into slices for additional texture and veggies.
But I’m sure you don’t care…your here for the dessert recipe from 1978.
So, let’s just jump into it.
MODIFICATION (minor): I used fresh pineapple…because I had it. Waste not want not right?.
Pineapple NOTE: Please notice that the recipe calls for a No 2 can of crushed pineapple (WHAT is that?) I had to look it up—it’s a 20 oz can or 2.5 cups…those who are seasoned cooks might know that, but I didn’t.
I did it the lazy way.
I placed a stick of
butter margarine into my 9×13 baking dish and put it into the microwave to melt. I haven’t used margarine in YEARS, I use butter for everything. But I purchased it for this recipe so as to roll 70’s style.
While that was happening, I started crunching up the graham crackers. And because I’m still lazy, I left the graham crackers in the package and crushed them that way. Why dirty up a food processor or wasting a plastic bag?
Simply use your fingers to press the top and bottom crackers in the package. Then just keep using your fingers to squeeze the package. It only took me about 3 minutes per package and I did it while standing in the kitchen and watching Marvel Runaways (this will appear on my next favorites list).
Then just pour the crackers into the 9×13 baking dish of melted margarine. Mix together with a fork and flatten to form the crust.
Boom DONE and I only dirtied a fork.
Before I start the mousse, let me tell you something. When I first saw this recipe, I was WAY freaked out and thought that something in the recipe ‘how to’ was missing. There are EGGS in this recipe and you don’t bake or cook it! WHAT?
This set me back a couple steps, but then I did what everyone does when they are feeling uneasy about something…I consulted Google.
Raw eggs…is this safe, am I going to get sick, can I feed it to my kids? I found that most mousse recipes (along with things like mayo-duh, Caecar salad dressing-double duh, etc…) have uncooked egg in them. Some of the info I found can be seen here 1 resource and 2.
Now, in the original recipe, she calls this ‘the egg mixture’. And yes, that is what it is, but in the interest of soothing my soul (and maybe yours), I am calling it a mousse.
I started by whipping my
butter margarine and powdered sugar together. This was in hopes of keeping the powdered sugar mess to a minimum.
It sorta worked.
Then I washed the outside of my fresh eggs as a precaution against salmonella.
fresh=I purchased them yesterday.
Then I added them to the powdered sugar/margarine mixture.
I whipped this together for 15 minutes. Honestly, don’t skimp on the time you whip this, it really changes the texture and changes this from an egg mixture to a mousse.
Spread the mousse over the graham cracker crust.
Grab your bananas and a butter knife.
Cut the bananas into even slices (I aimed for 1/4 inch thick) and put them over the mousse. I only used 3 bananas, but depending on the size of your bananas you might need the 4-5.
Spread the pineapple over the bananas.
Now for the final step, spread the whipped topping over the fruit layer.
Refrigerate until time to serve.
Final verdict: Thumbs up all around. Both girls really loved it—O was skeptical but once she licked my finger for a taste, she was completely on board.
This would be a great Super Bowl party dessert. And I think you could change up the fruit with whatever you have on hand—canned peaches and pineapple would be good…strawberries and blueberries…fruit cocktail and bananas. The possibilities are endless.
Banana Dessert is a recipe from The Workbasket, January 1978. This was a submitted recipe by Mrs. Emma M. Kern.
- 2 cups graham cracker crumbs
- 1 stick margarine
- 2 eggs
- 2 sticks margarine
- 2 cups confectioners sugar
- 3-4 bananas
- 1 #2 can crushed pineapple, drained
- 1 container of whipped topping
Mix together the crust and spread onto the bottom of a 9×13 baking dish.
Put in the refrigerator to set up while mixing the mousse.
Beat together the mousse ingredients together for 15 minutes.
Pour mixture over crust.
Next, add the topping by first slicing the bananas and adding one layer over the mousse. Next spread the pineapple over sliced bananas.
Top with whipped topping.
Refrigerate until ready to serve.