Banana split cake
12 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sugar, confectioner's |
| 1½ | cup | Margarine |
| 2 | \N | Eggs |
| 2 | cups | Graham cracker crumbs |
| 5 | \N | Bananas; not too ripe |
| 1 | can | Pineapple, crushed (lg can); drained |
| 1 | cup | Pecans; chopped |
| 1 | small | Jar cherries |
| 1 | large | Whipped topping |
Melt 1-½ sticks oleo and mix with graham cracker crumbs. Spread in 9"x13" pan for crust. Mix rest of oleo, eggs and sugar together and beat for 5 minutes. (Important) Spread on crust. Place drained pineapple on next; slice bananas on top of pineapple. Spoon whipped topping on bananas and spread evenly. Sprinkle nuts on top and place ½ cuerry on each serving piece. Chill 5 hours or overnight.
SOURCE: The Popular Pecan, pamphlet by the Mississippi Pecan Growers Assn. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 09-29-94
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