Preheat Oven to 325 degrees.
In a 13x9 baking dish, melt butter in microwave, then add graham crackers crumb and mix well, pressing mixture onto bottom of pan; set aside. SEE MY NOTE AT BOTTOM!!!!
In a mixing bowl, combine the cream cheese (that is around room temp), sugar, and vanilla. Then beat with an electric mixture until light and fluffy.
Add eggs, one at a time beating well after each addition until completely blended.
Spread mixture evenly over the graham cracker crust then bake for 30 minutes..
Remove from oven, Spread the sour cream over the cream cheese mixture and bake for 15 minutes longer.
Remove from oven and place on a cooling rack and cool completely.
While cooling, drain pineapple well and slice the bananas into 1/4" slices. Gently toss the pineapples and bananas together.
When Pie is cool, layer the pineapple and banana mixture over the sour cream and next spread the cool whip evenly over the top.
If Desired: Dust with grated chocolate, sprinkles with pecans and then the cherries. Use what ever amount you like of these items, if any.
Refrigerate for at least 2 hours before serving.
I actually used a Honey Maid graham cracker crust. The ones in the aluminum pie pan with plastic cover. You will need two of these!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (156g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 218 (74%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 47.2mg||15 %|
|Sodium 3626.8mg||125 %|
|Potassium 258.7mg||7 %|
|Total Carbohydrate 18.3g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 16.4g|
|Protein 3.7g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 296
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