Banana-Pineapple Icebox Cake Recipe
Ingredients:
- 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
Directions:
- 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 12 hours or overnight.
- To serve, cut into rectangles