Summer Supper Dessert

• 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

1. Mix crumbs, sugar and margarine in a 13 x 9-inch pan.
2. Press firmly into the bottom of the pan.
3. Refrigerate.
4. Dissolve gelatin completely in boiling water in a large bowl.
5. Stir in cold water. Refrigerate until slightly thickened.
6. 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.
7. Swirl slightly into gelatin to marbleize.
8. Pour over bananas.
9. Refrigerate at least 3 hours or until firm.
10. Cut into squares.
11. Garnish with additional whipped topping, if desired.
12. Makes 20 servings.

graham cracker crumbs, sugar, margarine, any red flavor gelatin, boiling water, cold water, marshmallows, milk, bananas, frozen nondairy whipped topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=924216 (may not work)