Source Virginia McDowell. Jefferson City, Mo. 1980.
Banana Split Cake
This banana split has all of the goodness of an ice cream banana split.
Print Pin Rate Add to CollectionPrep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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: 9.9% | Vitamin C: 4.3% | Calcium: 6% | Iron: 4.6%
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Tammy kukle says
This calls for raw eggs. Not a wise choice.
Although it sounds good, the raw eggs are a deal breaker for me.
Stephanie says
You could use pasturized eggs and it would be fine.