Banana split cake

Yield: 12 servings

Measure Ingredient
1 pounds Sugar, confectioner's
1½ cup Margarine
2 Eggs
2 cups Graham cracker crumbs
5 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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