Instructions: Cut bananas lengthwise into thirds, set aside. Grease bottom and sides of a 13X9X2 inch pan with shortening.

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

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

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

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.

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