Church Supper Special - cooking recipe

Ingredients

1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter or margarine, melted
2 (3 oz. each) pkg. Jell-O brand gelatin (any red flavor)
2 c. boiling water
1 1/2 c. cold water
1 lb. marshmallows (about 4 c.)
1 c. milk
3 medium bananas, sliced
1 (4 oz.) container Cool Whip nondairy whipped topping, thawed

Preparation

Mix crumbs, sugar and butter in 13 x 9-inch pan.
Press onto bottom; chill.
Dissolve gelatin in boiling water.
Add cold water, chill until slightly thickened.
Melt marshmallows in milk over low heat, stirring constantly.
Cool thoroughly.
Arrange banana slices in a single layer on the crumb base.
Blend whipped topping into the cool melted marshmallows.
Swirl slightly into the thickened gelatin for marbled effect.
Pour over banana slices.
Chill until firm.
Cut into squares.
Makes 20 servings.