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Ingredients
| graham cracker crumbs: 2 cups |
| salted butter (melted): 1/2 cup |
| powdered sugar (unsifted): 2 cups |
| eggs: 2 |
| salted butter: 1 cup (softened) |
| bananas: 6 (peeled and halved lengthwise) |
| crushed pineapple: 1 20oz can (drained) |
| strawberries (whole): 1 qt (fresh//halved) |
| frozen whipped topping: 1 16oz package (thawed) |
| walnuts (chopped): 1 cup |
Banana Split Cake I
Credit: AllRecipes
User rating:
"A lovely summer cake that requires no cooking. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."
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Prep Time
30 min -
Cook Time
min -
Servings
18 serving(s)
Tags
Directions
- Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.
- In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).
- Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.