Original recipe yields 18 servings
Based on a 2,000 calorie diet
For the crust, I add a 1/4 cup of sugar, and for the buttercream, I skip the raw eggs and add in a tablespoon of milk and a teaspoon of vanilla instead which worked just fine.
A great cook I worked with shared pretty much this same recipe with me in 1974, and I've made this many times since. Yes, it's rich, but it's delicious. Just small differences between the two re...
This can be made with frozen egg substitute. Taste just as great. Usually one small carton contains the equivalent of 2 eggs, just enough for the recipe.
I really love this dessert. My aunt used to make it for summer family gatherings when I was a kid. I was excited when I found this version online. My aunt always used Cool Whip (like the recipes...
My family has been making this for years and we LOVE it! We slice the bananas into thin slices and use chopped pecans on the top. Like another reviewer stated I use halved cherries on top as w...
The fruit made this light and refreshing, but I found the raw margarine cream a bit nauseating. I don't think I'll be making this again.
This is a very good, nice summer cake!!! I forgot to drain the pineapple, so mine isn't quite so appealing looking, but that's my own fault and not the fault of the recipe. Was going to take t...
This is a great "cake"...It's tried and true. I lost my original recipe and glad I found this one online.
A great recipe, but WAY too rich. We had two slices and froze the rest. Made my eyes roll into the back of my head.