Pineapple Banana Delight Food

BANANA PINEAPPLE DELIGHT

Steps:

• Combine graham cracker crumbs and melted margarine, and pat into bottom of 9x13-inch pan.
• In medium, non-stick saucepan over medium heat, combine remaining margarine, confectioners' sugar, eggs, corn starch and vanilla. Bring to a boil, stirring frequently. Continue stirring, reduce heat and simmer 8 to 10 minutes. Let cool, then spread over crust.
• Peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture. Layer pineapple on top of bananas. Cover all with whipped topping. Keep refrigerated until serving.

BANANA PINEAPPLE SLUSH

Steps:

• In a saucepan, bring sugar and water to a boil over medium heat; cool. Pour into a freezer container; add juices, orange juice concentrate and bananas. Cover and freeze. To serve, thaw mixture until slushy; stir in cream soda and lemon-lime soda.

PINEAPPLE, COCONUT, BANANA RUM DELIGHT

Steps:

• Place milk and pineapple chunks in blender and blend to mix the milk into the pineapples. This will have a slight chunky texture.
• Place in a very large bowl or pot with all the rest of the ingredients except for the optional seltzer.
• Mix and pour into 3 gallon freezer ziplock storage bags. Freeze overnight.
• Place into a punch bowl the icy mixture. You can add the optional seltzer if it`s to strong or to sweet for you. I kept it on the side for my guests to have an option to add if they want.

PINEAPPLE BANANA DELIGHT

Steps:

• Mix together the butter and the graham crumbs, pack down in a 9x13 pan.
• Bake at 375 for e minutes.
• Cool Mix together 1 cup of butter, icing sugar, and eggs to make the second layer.
• Beat 5 minutes and pour over cooled crust.
• Spread evenly.
• Whip cream as you normally would (add vanilla and sugar) and set aside.
• Slice the bananas and arrange on the second layer.
• Pour drained pineapple on and spread evenly.
• Top with whipped cream.
• Refridgerate for at least 2 hours.

PINEAPPLE DELIGHT

Steps:

• Crust:.
• Combine melted butter and crushed wafers.
• Reserve 2 Tbsp for topping.
• Spread remainder in a 9x9-inch pan.
• Bake in a 350°F oven for 8 minutes.
• Filling:.
• Beat softened butter, icing sugar, and eggs.
• Spread on crumb layer.
• Spread pineapple over top.
• Cover with whipped cream.
• Sprinkle with reserved crumbs.
• Decorate with maraschino cherries.
• Refrigerate until ready to serve.
• Can be made the day ahead or can be frozen.
• Tip: Use egg beater instead of real eggs.
• Try using chopped peaches to replace pineapple.

PINEAPPLE DELIGHT SMOOTHIE

Steps:

• In a blender combine milk, frozen bananas, pineapple and honey. Blend until smooth.

STRAWBERRY BANANA DELIGHT

Steps:

• In a small bowl, dissolve gelatin in boiling water; cool for 10 minutes. Add enough water to ice cubes to measure 1 cup. In a blender, combine gelatin and ice mixture; cover and process for 1 minute or until ice cubes are dissolved. Add bananas; process 1-2 minutes longer or until blended. , Pour into four dessert dishes. Refrigerate for at least 30 minutes or until set. Garnish each with 1 tablespoon whipped topping and a strawberry.

PINEAPPLE DELIGHT

Steps:

• Crust: Mix graham crackers and butter together.
• Press into 9 x 13 inch pan.
• Bake in 250f degree oven for 15 minutes.
• Cool.
• Filling: In a bowl, cream together butter and icing sugar.
• Add eggs and beat well.
• Spread over cooled crust.
• Bake in 350f degree oven for 25 minutes.
• Cool.
• Topping: Beat together whipping cream, vanilla and icing sugar until stiff.
• Fold in pineapple.
• Spread over filling.
• Sprinkle extra graham wafer crumbs on top for a finishing touch.
• Chill.
• Cut into squares and serve.

BANANA-PINEAPPLE LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Whisk in oil, eggs, and vanilla. Stir in bananas, pecans, and pineapple. Divide batter equally between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Run knife around cake sides and turn out onto rack to cool completely.
• For frosting:
• Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in sugar and vanilla. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle toasted pecans in border around top edge of cake. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature before serving.)

PINEAPPLE BANANA FRITTERS

Steps:

• In a small bowl sift together the flour, the baking powder, the granulated sugar, the ginger, and a pinch of salt. In a bowl combine well the pineapple, the banana, the milk, and the egg, add the flour mixture, and stir the batter until it is combined. In a kettle heat 1 1/2 inches of the oil until it registers 375°F. on a deep-fat thermometer, drop the batter by tablespoonfuls into the oil in batches, and fry the fritters, turning them, for 1 to 1 1/2 minutes, or until they are golden. Transfer the fritters with slotted spoon to paper towels to drain and sift the confectioners' sugar over them.

BANANA DELIGHT

Steps:

• In a small bowl, combine the wafer crumbs, sugar and cinnamon; set aside. , In a large skillet, saute the bananas in butter over medium heat for 1 minute. Sprinkle with crumb mixture; cook for 3 minutes or until heated through. Serve warm over ice cream.

BANANA DELIGHT

Steps:

• Mix flour, butter and 3/4 of the nut meal together.
• Press in bottom and sides of pan and bake 15 minutes 350*.
• Let cool and place in freezer.
• Mix together, conf.
• sugar, Cool Whip, cream cheese.
• When creamy, spread over crust.
• Mix 2 small boxes banana cream pudding, cold milk, pour over cream cheese layer.
• put remainder of Cool Whip over top.
• Sprinkle with remaining nut meal or chopped nuts.

PINEAPPLE CHICKEN DELIGHT

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking dish.
• Place the chicken in the baking dish. Arrange pepper, potatoes, and pineapple around chicken. Pour the reserved pineapple juice over all, and top with barbeque sauce.
• Bake 1 hour in the preheated oven, or until chicken juices run clear and potatoes are tender.

PINEAPPLE DELIGHT

Steps:

• In a bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square dish. Refrigerate until firm. , In a bowl, combine gelatin and water; stir until dissolved. Cool to room temperature. In a blender, combine the cottage cheese and sugar substitute; cover and process until smooth. Slowly add gelatin mixture and blend until smooth. Pour into crust. Refrigerate until firm. , Meanwhile, in a saucepan, combine cornstarch and water until smooth. Add pineapple. Bring to a boil. Cook and stir for 2 minutes or until thickened. Cool to room temperature. Spread over gelatin layer. Refrigerate for at least 1 hours before serving.

BANANA SPLIT DELIGHT

Steps:

• Combine graham cracker crumbs, margarine, and sugar in a 9x13-inch baking dish. Press cracker mixture into the baking dish with the back of a spoon to form a crust.
• Stir pineapple, cherry pie filling, bananas, sweetened condensed milk, coconut, and vanilla extract in a large bowl until evenly mixed. Fold whipped topping into pineapple mixture and spread over cracker crush. Sprinkle with pecans and drizzle with ice cream topping. Refrigerate until chilled, about 30 minutes.