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Banana Split Cake

Crust
2 Cups graham cracker crumbs
½ cup butter or margarine, melted

Filling
½ cup pasteurized eggs (enough to equal 2 eggs)
¾ cup butter or margarine, room temperature
2 cups powdered sugar

Topping
4 large Bananas
1 20 ounce can crushed pineapple, drained
1 12 ounce carton frozen whipped topping, thawed
1 bottle fudge ice cream topping
¼ cup nuts, chopped
¼ cup maraschino cherries, quartered


To make the crust, mix together graham cracker crumbs and margarine; press in the bottom of an ungreased 9×13-inch pan. Refrigerate 10-12 minutes.

In a large bowl, beat together eggs, powdered sugar, and margarine until light and fluffy, approximately 10-12 minutes. Spread filling on top of crumb mixture.

Slice the bananas on top of the filling; spread the pineapple on top of the bananas. Spread the whip topping on top of the pineapple. Warm the fudge topping slightly and drizzle on top of the whipped topping. Garnish the top with chopped nuts and cherries.

Refrigerate for at least 4 hours. For best results refrigerate overnight. This dessert is very rich. Makes 15 servings

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