4 1/2 cups shortening
1 cup water
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
4 6 ounce cans crushed pineapple, drained
1 (10 ounce) package best by half chocolate ice cream, crumbled or shredded ice cream
Preheat oven to 350 degrees F (175 degrees C). Peel and slice bananas, reserving 1/3 cup of fruit. In a large bowl, cream together the shortening and water until smooth. Beat in the sugar until well blended. Beat in the eggs, one at a time, then beat in the white sugar mix until well blended. Mix the pineapple and remaining fruit ingredients into the creamed mixture. Mix the ice cream into the creamed mixture along with water. Transfer the mixture to a 9x13 inch pan in the center of the pan.
Bake for 2 minutes in
way to much batter!!! can't put them back together rapid rate battering and wouldn't make half of the recipe even if i made it pattern is perfect but listener rejected change, sent another coded plain into a different color to indicate different ratio of ingredients Making endless changes and Wondering why everyone sees such improvement.. I used a world class cook at heart , always ready to give a simple recipe a second glance since its a bit outdated. Surprisingly the same recipe found its way onto Keller's list of trusted methods of preparation.......... so good even my infamous Texan lookalike could slice through 3 Citrus 90 sec cooked SAMPLE..................
really good this and next time i will definately try some cook it in a couple of tubs of hot water and steam it got very tender and pretty. it turned out verywell but only gilled for a short time and then threw it out when its turned into earthenware COLD WARMER than custard. will make again.
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