Banana Split Cake

Written by on in Desserts

This dessert was the craze in the 70’s and is still a favorite today. It’s easy to whip up and there is no baking involved. Surprise your family with this sweet treat tonight.

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Banana Split Cake

Recipe by Diane Becker
Servings

4

servings

Ingredients

  • “”Crust””

  • 1½ sticks butter (melted)

  • 3 cups crushed graham crackers

  • “”Filling””

  • 2 eggs

  • 2 cups powdered sugar

  • 2 sticks butter (softened)

  • “”Toppings”‘

  • 3-4 bananas

  • 1 small can crushed pineapple (drained)

  • 12 ounce carton of Cool Whip (thawed)

  • 3/4 cup chopped pecans

  • 12 maraschino cherries, cut in half

  • 1/2 cup shaved chocolate (I use a Hershey’s bar)

Directions

  • Mix melted butter and graham crackers together and pat into a 9×13” pan and set aside.
  • Prepare the filling by placing the eggs, powdered sugar and butter in a bowl and beat for 15 minutes.
  • Spread the filling over the graham cracker crust.
  • Slice the bananas and arrange on top of the filling
  • Sprinkle the pineapple over the bananas
  • Spread the Cool Whip evenly over the dessert.
  • Sprinkle the nuts over the Cool Whip
  • Sprinkle the cherries on top
  • Sprinkle the shaved chocolate on top.
  • Cover the dessert and refrigerate several hours (at least 8 hours) or overnight.
  • Cut into desired size servings and enjoy!

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