Banana-Pineapple Icebox Cake

Ingredients

• 1 1/2 cups gingersnap crumbs
• 1/2 cup butter, softened, divided
• 1 cup confectioners' sugar
• 1 (20 ounce) can crushed pineapple in heavy syrup, drained (reserve 1/4 cup syrup)
• 3 ripe bananas (sliced 1/4 inch)
• 8 ounces cream cheese, softened
• 1/2 cup chopped walnuts

Instructions

1. Mix well gingersnap crumbs and 1/4 cup butter. Press into bottom of a 9 inch square baking pan.
2. Bake at 350 degrees F for 5 minutes; cool.
3. In a small bowl beat sugar, remaining 1/4 cup butter and 1/4 cup pineapple syrup until smooth. Spread on crumbs.
4. Top with banana slices; sprinkle with pineapple.
5. Beat remaining 1/4 cup pineapple syrup with the cream cheese until smooth.
6. Spread over pineapple; sprinkle with walnuts.
7. Refrigerate for 12 hours or overnight.
8. To serve, cut into rectangles.