INGREDIENTS:
1 c. crushed graham cracker crumbs
1 stick butter
1/2 c. crushed walnuts
1 package vanilla pudding
1 package cream cheese, softened
6 oz. can crushed pineapple not drained
1 stick butter
1/2 c. crushed walnuts
1 package vanilla pudding
1 package cream cheese, softened
6 oz. can crushed pineapple not drained
4 large sliced bananas
1 pint fresh strawberries
1/2 can chocolate icing
9 oz. carton Cool Whip
DIRECTIONS:
Mix graham cracker crumbs, butter and 1/2 cup pecans until crumbly and spread into 9x13 inch pan. Bake at 350 degrees for 15 minutes.cool.Beat vanilla pudding, crushed pineapple with the juices, and cream cheese not less than 15 minutes. Put on crust. After the filling has been put in the crust, slice 4 large bananas and strawberries on top of the filling. Put 1 (9 oz.) carton of Cool Whip on top. Heat canned chocolate frosting in microwave on high for 45 seconds.Drizzle over top of torte using a butter knife or spoon. Add cherries and nuts on top, if desired. Refrigerate overnight.
