Source Virginia McDowell. Jefferson City, Mo. 1980.
Banana Split Cake
This no bake banana split cake has all of the goodness of the ice cream dessert.
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Servings: 24
Calories: 345kcal
Ingredients
The crust
- 2 cups graham cracker crumbs
- 6 ounces melted butter
- 3 tablespoons sugar
The filling
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 16 ounces cream cheese
- 4 bananas sliced
- 15 ounces crushed pineapple drained
- 16 ounces Cool Whip
- 1 jar maraschino cherries (16 ounces)
- 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 the powdered sugar, vanilla, and cream cheese together until smooth. Spread over the graham cracker crust.
- Slice bananas and place them flat in a single layer on the cream cheese.
- Drain the crushed pineapple and spread it in the pan.
- Spread Cool Whip over the pineapple.
- Drain cherries and place them on top of the Cool Whip.
- Sprinkle pecans on top.
- Keep the cake refrigerated when not serving.
Recipe Tips for the Cook
You can lightly toast the pecans before adding them to the cake. Be sure to let them cool completely before sprinkling them on top or they will melt the Cool Whip.
You can drizzle chocolate syrup on the cake when serving if desired.
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.