This was one of the favorite desserts at Florence Moore Hall at Stanford.

Ingredients:

• 1 c ginger snap crumbs
• 2 c powdered sugar
• 6 Tab butter
• 3 eggs
• 12 oz pineapple, drained and diced
• 4 bananas
• 1/3 c walnuts
• 1 c cream, whipped
• 1/4 c powdered sugar
• 1/3 c gingersnap crumbs

Directions:

1. Cream 2 c powdered sugar with butter.
2. Add eggs and blend until creamy.
3. Combine whipped cream with bananas, pineapple and nuts.  fold in 1/4 c powdered sugar.
4. Grease 9×13 pan with butter.
5. Sprinkle with 1 c ginger snap crumbs.
6. Spread butter mixture over crumbs.
7. Cover with fruit/cream mixture.
8. Sprinkle top with remaining crumbs.
9. Refrigerate.
10. Cut into 4×6 pieces.

Serves: 12

Source:  Florence Moore Hall kitchen