Preheat oven to 350°F.

Blend crumbs, butter, 1/3 cup sugar, and salt in a food processor until mixture begins to hold together and pat onto bottom and up side of a 9-inch tart pan with a removable bottom. Bake in middle of oven until side of crust is firm to the touch, 14 to 18 minutes.

Sprinkle chocolate chips into hot crust and let stand 5 minutes to soften. Spread evenly over bottom of crust.

Beat cream with remaining 1 1/2 tablespoons sugar and rum until it holds soft

peaks. Cut bananas into 1/4-inch-thick slices. Whisk preserves and add bananas, tossing to coat. Spoon banana mixture into crust and top with whipped

cream.

Per serving: 2506 Calories (kcal); 184g Total Fat; (64% calories from fat); 18g Protein; 208g Carbohydrate; 481mg Cholesterol; 1167mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 36 1/2 Fat; 7 Other Carbohydrates