Summer Supper Dessert - cooking recipe

Ingredients

1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. margarine or butter, melted
8 serving size pkg. or 2 (4 serving size) pkg. any red flavor gelatin
2 c. boiling water
1 1/2 c. cold water
16 oz. pkg. marshmallows
1 c. milk
3 medium bananas, sliced
1 3/4 c. frozen nondairy whipped topping, thawed

Preparation

Mix crumbs, sugar and margarine in a 13 x 9-inch pan.
Press firmly into the bottom of the pan.
Refrigerate.
Dissolve gelatin completely in boiling water in a large bowl.
Stir in cold water. Refrigerate until slightly thickened.
Melt marshmallows in milk in saucepan on low heat, stirring constantly. Remove from heat. Cool completely. Arrange banana slices in single layer on crust. Stir whipped topping into marshmallow mixture.
Swirl slightly into gelatin to marbleize.
Pour over bananas.
Refrigerate at least 3 hours or until firm.
Cut into squares.
Garnish with additional whipped topping, if desired.
Makes 20 servings.