Ingredients
2 cups graham cracker crumbs
1 stick margarine (oleo), melted
6 tablespoons powdered sugar (for crust)
2 cups powdered sugar (for filling)
2 egg whites
1 stick margarine, softened (for filling)
2–3 bananas, sliced
1 (8-ounce) can pineapple, drained
1 large container whipped topping (Cool Whip)
1 cup chopped nuts
Maraschino cherries, chopped (to taste)
Method
1st layer — Crust: In a bowl combine 2 cups graham cracker crumbs, the melted stick of margarine, and 6 tablespoons powdered sugar. Mix until the crumbs are evenly moistened, then press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust.
2nd layer — Filling: In a separate bowl beat together 2 cups powdered sugar, 2 egg whites, and 1 stick of softened margarine until the mixture is light and creamy. Spread this filling evenly over the prepared graham cracker crust.
3rd layer — Bananas: Arrange the sliced bananas in a single even layer over the filling. Use 2–3 bananas depending on size, spacing them so the whole surface is covered.
4th layer — Pineapple: Drain the 8-ounce can of pineapple well and distribute the pineapple pieces evenly over the bananas.
5th layer — Whipped Topping: Spread the large container of whipped topping (Cool Whip) over the pineapple to create a smooth, even layer.
6th layer — Topping: Sprinkle 1 cup of chopped nuts across the whipped topping, then add chopped Maraschino cherries to taste for color and sweetness.
Chill the assembled dessert in the refrigerator for about two hours before serving to allow the layers to set and flavors to meld. Slice into squares and serve chilled.