Source Virginia McDowell. Jefferson City, Mo. 1980.
Banana Split Cake
This banana split has all of the goodness of an ice cream banana split.
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Servings: 24
Calories: 345kcal
Ingredients
The crust
- 2 cups graham cracker crumbs
- 6 ounces melted butter
- 3 tablespoon sugar
The filling
- 2 cup powdered sugar
- 1 tablespoon vanilla
- 16 ounces cream cheese
- 4 bananas sliced
- 15 ounces crushed pineapple drained
- 16 ounces Cool whip
- 1 16 ounce jar maraschino cherries
- 12 ounces pecans
Instructions
- To make the crust, combine graham cracker crumbs, melted butter, and sugar in a bowl. Stir to combine. Press into a 9x13-inch pan.
- Mix together the 2 cups powdered sugar, vanilla, and cream cheese together. Blend until smooth and spread over the graham cracker crust.
- Slice bananas (enough to cover mixture). Drain 1 large can crushed pineapple and spread in pan. Spread 1 large container Cool Whip over the pineapple. Sprinkle with pecans and chill.
Nutrition
Calories: 345kcal | Carbohydrates: 31g | Protein: 3g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 171mg | Potassium: 211mg | Fiber: 2g | Sugar: 22g | Vitamin A: 495IU | Vitamin C: 3.5mg | Calcium: 60mg | Iron: 0.8mg
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Tammy kukle
This calls for raw eggs. Not a wise choice.
Although it sounds good, the raw eggs are a deal breaker for me.
Stephanie
You could use pasturized eggs and it would be fine.