Papoose Pie

4 c. graham cracker crumbs
2 sticks butter, melted
3 bananas
1 can crushed pineapple
2 8-oz pkgs. Cream cheese
1 container whipped cream
1 can sweetened pie filling (cherry, blueberry, apple, sweetened fresh strawberries, etc.)

• Make graham cracker crust in 13 x 9 serving dish by mixing cracker crumbs (crush your own and buy them already crushed) with the melted butter. Press mixture to make a thin crust on the bottom and all sides of the dish.
• Slice bananas to make a thin layer on the bottom and sides of the dish on top of the crust. Even set sliced bananas on the sides to fully line the crust.
• Spread the can of pineapple evenly over the bananas, including the sweetened pineapple juice.
• With mixer, whip cream cheese and whipped cream until smooth. Spread mixture over the pineapple.
• Top cream mixture with the can of pie filling.
• Cover and cool until ready to serve.
• This gets better as it sits because the flavors blend into the crust.
  
  Mary Nell Mosley
  This is one of the first desserts I learned to make from Mary Nell after I married. She got the recipe from some of the women she worked with out in the Area (defense plant) where she worked at the time. My favorite is cherry pie filling. But it is really good with fresh sweetened strawberry topping, as well. In fact, all of them are good. Nobody knew why this was called Papoose Pie. I used to take it to family reunions or to church when we had lunch. Sometimes I would make it at home, but we ate so much of it that I usually waited until there were more people to help us eat it. I could eat the whole thing.