Recipe for Banana Split Pie


1/4 cup margarine; softened
3 tablespoon whipping cream
2 cup powdered sugar
1 teaspoon vanilla extract
1 graham cracker pie crust,
1 9 inch
1 medium banana
1 can (8 oz) pineapple tidbits; drained well
1 1/2 cup whipped topping, frozen; thawed
1/2 cup pecans; chopped
1/2 cup maraschino cherries
1 chopped and drained


Beat margarine until creamy; beat in cream and sugar until smooth. Spread in pie shell. Slice banana; chop pineapple and pat dry with paper towels. Arrange banana and pineapple on top of cream mixture, and press in firmly. Spread whipped topping on pie; sprinkle with pecans and cherries. Refrigerate 2 hours; store in refrigerator after cutting. YIELD: 1 9-inch pie

NOTES : Crushed pineapple doesn't work well in this pie, because the liquid in it makes the pie water. That is why the tidbits are patted dry.

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