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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Cut bananas lengthwise into thirds, set aside. Grease bottom and sides of
a 13X9X2 inch pan with shortening.
Mix cookie crumbs, 1/3 cup stick margarine, and the almonds. Press evenly
in bottom of pan. Refrigerate.
Meanwhile, beat powdered sugar, 1 cup margarine, and 1/4 cup heavy cream
in large bowl with electric mixer on high speed until fluffy. Beat in
almond paste, vanilla, and almond extract.
Beat 2 cups heavy cream in chilled medium bowl with electric mixer on high
speed until soft peaks form. Fold into powdered sugar mixture.
Arrange half of the bananas on crust. Pour half of the filling over
bananas. Repeat with remaining bananas and filling. cover and refrigerate
about 3 hours or until chilled. Refrigerate any remaining dessert.
| Ingredients:
45 Crushed Vanilla Wafers
1/3 Cup(s) Melted Stick Margarine
1/4 Cup(s) Finely Ground Almonds
3 Cup(s) Powdered Sugar
1 Cup(s) Softened Margarine or Butter
1/4 Cup(s) Heavy Cream
1/3 Cup(s) Softened Almond Paste
2 Teaspoon(s) Vanilla
1 Teaspoon(s) Almond Extract
2 Cup(s) Heavy Cream, divided
6 medium Bananas |
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