Banana Split Cake

Name: Banana Split Cake
Yield: serves 15 to 20
Ingredients: 2 cups crushed graham crackers; 3/4 pound (3 sticks) butter; 2 eggs; One 16-ounce box powdered sugar; One 20-ounce can crushed pineapple, drained; 2 to 3 bananas, sliced; One 12-ounce container Cool Whip

December 14, 2011

Recipe information

Yield
serves 15 to 20

Ingredients

2 cups crushed graham crackers

3/4 pound (3 sticks) butter

2 eggs

One 16-ounce box powdered sugar

One 20-ounce can crushed pineapple, drained

2 to 3 bananas, sliced

One 12-ounce container Cool Whip

Preparation

For crust, mix crushed graham crackers and 1 stick of butter. Line bottom and sides of a 13 × 9-inch pan with mixture. Beat until fluffy eggs, 2 sticks butter, and the powdered sugar. Spread mixture on crust. Add layer of crushed pineapple (drained) and layer of sliced bananas. Cover with Cool Whip. Sprinkle with nuts or graham crackers. Refrigerate for 1 hour.

Paula Deen's Kitchen Classics

TagsCake Dessert Graham Cracker Banana Fruit Pineapple Easy No-Cook Electric Mixer Cookbooks

Recipe notes

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