INGREDIENTS

2 cups chocolate cookies, crushed fine

½ cup butter, softened

2 cups confectioners sugar

8 oz. cream cheese, softened

¼ cup egg substitute

6 firm bananas, sliced lengthwise

16 oz. can crushed pineapple

1 pint heavy cream, whipped or container whipped topping 

½ cup finely chopped pecans

INSTRUCTIONS 

Combine cookie crumbs and butter to form a crust, press into a 9X13” pan, and refrigerate for 30 minutes.

In a large mixing bowl, mix sugar, cream cheese and egg substitute. Spread over the crust.

Add sliced bananas, pineapple and whipped cream in layers.

Sprinkle with chopped pecans and refrigerate for 2 hours before serving.

Serves 12.