1 stick butter
½ cup brown sugar
½ tsp. cinnamon
4 bananas, peeled and sliced
¼ cups dark rum or brandy
Slice pound cake
Vanilla ice cream

Melt butter. Add brown sugar and cinnamon and stir. Add the bananas and cook until caramelized over medium-high heat. Pour in the rum or brandy and light using a BBQ lighter. Be careful; a flame will shoot up above the pan. Let flame extinguish. Serve over sliced pound cake and vanilla ice cream.

2 C graham cracker crumbs (finely crushed)
1/2 c melted margarine (can use fat free margarine spray)

2 C shredded coconut
1 can (14 oz) sweetened condensed milk (can use fat free)
1 ½ c seedless raspberry jam
1 c walnuts, toasted and chopped
1 c semi sweet chocolate chips, melted
1 c white chocolate chips, melted

• Melt margarine and stir in graham cracker crumbs. Press evenly in bottom of un-greased 9 X 13 in. baking pan
• Add coconut, and pour canned milk evenly over the coconut layer
• Bake 20 min or until lightly browned. Cool completely
• Spread raspberry jam onto coconut layer
• Add walnuts
• Drizzle with melted white and dark chocolate

Let set until chocolate is firm (can be refrigerated)

Cut into desired size

To melt chocolate:
Place into microwave safe container and microwave on high 30 – 40 seconds. Stir. Continue this process until chocolate is completely melted. Use immediately.

Toasting walnuts:
Place nuts onto a sheet tray and bake 6-8 minutes at 350°. This process brings out the natural oils in the nut and increases their flavor