This is one of Louis’ favorite cakes. My husband, Dr. Roger Bailey, and I have been friends of the Van Dykes for a number of years. I have made this cake for Louis for various occasions, including his and Billie’s thirty-fifth anniversary celebration.
2 cups graham cracker crumbs
1 stick margarine, melted
FILLING
3 eggs
1 cup (2 sticks) margarine, softened
1 (16-ounce) box confectioners’ sugar
3 to 4 large bananas
2 (20-ounce) cans well-drained crushed pineapple
1 (16-ounce) container whipped topping
1 cup chopped walnuts or pecans
Maraschino cherries (optional)
Chocolate syrup (optional)
In a small mixing bowl combine the graham cracker crumbs with the melted margarine until the crumbs are well coated and the mixture sticks together. Press the crumbs into a 9 × 13-inch baking dish to form a crust.
For the filling, beat the eggs, margarine, and sugar in a large mixing bowl for at least 20 minutes. Pour over the crust. Thinly slice the bananas and spread over the filling. Pour the drained pineapple over the bananas. Spoon the whipped topping evenly over the pineapple. Sprinkle the chopped nuts evenly over the whipped topping. If desired, garnish with maraschino cherries and chocolate syrup. Refrigerate 6 to 8 hours or overnight.
YIELD: 24 SERVINGS
Bobbi Bailey
Monroe, Georgia