“My mom has been making this dessert for us kids birthdays as long as can remember. With a sweet graham cracker crust spread with vanilla pudding, crushed pineapple, bananas and topped with plenty of whipped cream and nuts, you will see why it’s the most requested dessert here!”
2 cups crushed (sugar-free) graham crackers
1/2 cup butter, melted
1/2 teaspoon cinnamon
1/2 cup butter
1 1/2 cups heavy cream
1 cup honey
2 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (15 oz ) can crushed pineapple, drained
5 medium bananas, sliced
4 cups fresh whipped cream
1 cup chopped pecans
1: For the Crust: In medium bowl combine crust ingredients until crumbly. Pat into a 9 x 13 in baking dish. Bake at 325 F 15 minutes. Set aside.
2: For the Filling: In a medium pot over medium heat, melt butter. Add cream and whisk to combine.
3: In a medium bowl combine honey and eggs, stirring to combine. Mix cornstarch water then add to honey mixture. Add honey-egg mixture to cream mixture and continue cooking over medium heat, stirring constantly until mixture is thickened.
4: Remove filling from heat and stir in vanilla and salt. Allow to cool 15 minutes.
5: Once filling has cooled, evenly spread over crust. Spread pineapple over filling and sprinkle with bananas.
6: Spread whipped cream over all and sprinkle with pecans. Chill for 4 hours.
7: Serve cold.
Yield: 12-15 servings
Store in refrigerator up to 3 days.