I have made this recipe for years. I, too, have never had any problems with the eggs. I think the pineapple juice is so acidic that it keeps the eggs from creating problems. Everyone always liked it, but then, I added chopped pecans to the crust mixture & now everyone raves about it. I love that you almost have to make it the day before, that way you are not up at the crack of dawn cooking to take something to a potluck lunch or dinner.
Originally Posted by
#1piecemaker
5 bananas
2 sticks oleo
2 cups graham cracker crumbs
2 eggs
1 (No2) can crushed pineapple drained
1 large container Cool Whip
1sm. bottle cherries
2 cups sugar
1/2 cup shopped nuts
Melt one stick oleo and mix with crumbs and press into a 9x13 inch pan.Beat until fluffy 1 stick oleo, eggs, and sugar. Spread over crust.Cover with sliced bananas.Then spread pineapple and cool whip. Sprinkle with nuts and cherries.Let set in refrigerator for 4to 5 hours.
This is so good!