Banana split cake (chilled cream, graham cracker crust)
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Graham cracker crumbs |
| 1 | Stick margarine | |
| 2 | tablespoons | Granulated sugar |
| 2 | cups | Powdered sugar |
| 2 | Sticks margarine; (1 cup) | |
| 2 | Eggs | |
| 2 | Ripe bananas | |
| 1 | can | Crushed pineapple |
| 1 | Container whip cream; (cool whip) | |
| ¾ | cup | Chopped pecans |
| 1 | small | Jar maraschino cherries |
Directions
CRUST
FILLING
TOPPING
The following recipe comes from the On-Line Cookbook, on the Web at .
Source: Leah @styxs
** Crust:
Mix graham cracker crumbs, margarine, and granulated sugar in 9 inch x 13 inch pan. Spread, press and chill while preparing filling.
** Filling:
Mix powdered sugar, margarine and eggs. Beat for 20 minutes. VERY IMPORTANT! Pour into crust.
** Topping:
Layer bananas. Layer crushed pineapple. Layer cool whip. Sprinkle nuts and decorate with maraschino cherries. Refrigerate for 24 hours, keep chilled.
You can vary this recipe by changing the toppings. For example: add or substitute chocolate syrup, strawberries or strawberry syrup.
Comments: Just a really good desert from my mother-in-law in Louisiana. Do not eat too much. It is really rich.
Posted to recipelu-digest Volume 01 Number 549 by owner-recipelu@... on Jan 15, 1998