Ingredients
1 1/2 cups 1 1/2 Cups Crushed Graham Cracker Crumbs
3 tablespoons 3 Tablespoons Butter, Melted
3 3 Bananas, sliced
1 can 1 20 Oz. Can Crushed Pineapple, Drained
1 1/2 cups 1 1/2 Cups Blueberries, fresh or frozen. If using frozen, thaw and drain.
1 1/2 cups 1 1/2 Cups Strawberries, halved; if using frozen, thaw and drain
1 pint 1 Pint Light Whipping Cream
3 tablespoons 3 Tablespoons Sugar
Preparation
Combine graham cracker crumbs with melted butter. Press into the bottom of a 9″ x 13″ baking dish. Refrigerate for 20 minutes.
Whip the cream until stiff peaks form. Beat in sugar. Refrigerate while you prepare the fruit.
Drain the pineapple. Peel and slice the bananas. Wash the blueberries. Wash and clean the strawberries; cut strawberries in half. Frozen berries can also be used in this recipe, but be sure to thoroughly thaw and drain them
Assemble the dessert
Spread half of the whipping cream on top of the graham cracker crust. Layer bananas on top; then spread with drained pineapple; top with strawberries and blueberries. Spread remaining whipping cream on top.
Refrigerate for several hours. Easy and delicious! Enjoy!
