Jungle room banana split cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Margarine; 1 melted and 1 |
| ; softened (3 sticks) | ||
| 2 | cups | Graham cracker crumbs |
| 3 | cups | Sifted confectioners' sugar |
| ½ | cup | Half and half |
| 5 | mediums | Or 3 large bananas |
| 1 | can | Pineapple tidbits in own syrup; (15 ounce) |
| 1 | Container nondairy whipped topping; (8 ounce) | |
| ½ | cup | Chocolate syrup |
| ½ | cup | Pecans |
| ½ | cup | Chopped maraschino cherries |
Directions
In a medium bowl, combine the ½ cup melted margarine and the graham cracker crumbs. Mix together well and pack into a 9 x 13inch pan or baking dish. Refrigerate.
In a mixing bowl, combine the softened margarine, confectioners' sugar and half and half. Beat at medium speed for 10 minutes. Spread the filling over the chilled crust. Cut the bananas into ¼ inch slices and place into filling, pressing slightly. Drain the pineapple tidbits and chop into smaller pieces. Spread the pineapple on top of the bananas. Top with the whipped topping and freeze.
Remove from the freezer 1 hour before serving and garnish with chocolate syrup, chopped pecans and maraschino cherries.
Makes 6 to 8 servings.
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