Banana-Almond Flip

Cooking Instructions

1. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening.

2. Mix cookie crumbs, 1/3 cup margarine and the almonds. Press evenly in bottom of pan. Refrigerate.

3. Meanwhile, beat powdered sugar, 1 cup margarine and 1/4 cup whipping cream in large bowl with electric mixer on high speed until fluffy. Beat in almond paste, vanilla and almond extract.

4. Beat 2 cups whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold into powdered sugar mixture.

5. Arrange half of the bananas on crust. Pour half of the filling over bananas. Repeat with remaining bananas and filling. Cover and refrigerate about 3 hours or until chilled. Refrigerate any remaining dessert.

Wine Pairing(s)

Dehesa de Rubiales Alaia

Osborne White Porto

San Valero 'Manyana' Shiraz

Izadi Viura

Gandia 'Hoya de Cadenas' Reserva Tempranillo

Zarus

Castell del Remei Blanc Planell

Tomás Cusine Vilosell

Raimat Tempranillo

Talai Berri Oreka