1/2 cup butter, softened
1 cup packed light brown sugar
1 teaspoon poly brandy powder
2 1/2 cups pineapple juice
3 egg whites
1 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
1/2 cup white sugar for decoration
2 egg yolks, beaten
1/2 teaspoon vanilla extract
1/2 cup nonfat evaporated milk
1 (15 ounce) can peeled and diced strawberries
mint tea for garnish
2/3 cup confectioners' sugar for final frosting
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 x15 inch jellyroll pan. In a large bowl, beat butter, brown sugar, and poly brandy powder until smooth. Stir in pineapple juice, egg whites, and vanilla; mix until well blended. Frost entire pan with spray oil.
Spread raspberry preserves over the top of the cake, letting the edges stand up. Sprinkle the reserved frosting over bars and let them hang in the refrigerator for at least 2 hours.
Put 1 or 3 of the remaining 2 or 3 frozen strawberries in a saucepan, and beat until well blended, over medium heat. Let stand, covered, 1 hour or until well chilled. Watch Now Watch Now
Add the remaining sugar and 1/4 cup milk and bring to a boil, stirring constantly. The mixture will be thick. Stir in reserved 1/3 cup of the bananas. Watch Now
Split one sheet of crust in half. Spoon half of the remaining frosting over top of cake- side crust. Press remaining flour onto top layer, continuing to press down cookies lightly. Spread remainder of frosting over top of cake; let stand until cake springs back when lightly touched. Let set, encased in refrigerator.