About this recipe:This dessert is fruity, rich and oh-so-delicious. A pecan base is topped with a rich buttercream, bananas, crushed pineapples, strawberries and whipped cream. NOTE: This dessert contains raw eggs.
250g plain flour
400g margarine, softened and divided
60g chopped pecans
250g icing sugar
1 1/3 (432g) tins crushed pineapple, drained
725g fresh strawberries
300ml double cream, whipped
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 190 C / Gas 5.
In a large bowl, combine flour, 175g margarine and chopped pecans. Press into the bottom of a 20x30cm tin. Bake in preheated oven for 20 minutes. Remove from oven and allow to cool.
In a large bowl, combine remaining margarine, eggs and icing sugar. Beat with an electric mixer for 6 minutes or until fluffy. Spread over cooled base. Slice bananas and arrange on filling, then top with pineapple. Slice strawberries and layer over bananas. Cover with whipped cream.
If unavailable, finely chop tinned pineapples in a food processor.