"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for BANANA SPLIT CAKE, by , is from The Minor Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dottie Glaser
Added: Wednesday, April 27, 2005


Crust :
1 1/4 cup graham crackers (crushed)
4 small packets Equal
1/3 cup melted Diet Mazola Margarine
Pat out in pan and bake at 375 degrees for 7 minutes.
Filling :
2 cups Jello Sugar Free Vanilla Instant Pudding made with low fat milk
2 cups Jello Sugar Free Chocolate Instant Pudding made with low fat milk
2 cups fresh strawberries sliced
3 or 4 medium bananas sliced
1 cup crushed pineapple drained well
1 cup chopped pecans ( optional)

Prepare cake in layers in 9x11 baking dish:
Graham Cracker crust
Sliced Bananas
Vanilla Pudding
Chocolate Pudding
Fresh Strawberries
Crushed Pineapple
Chopped Pecan
Cover with foil and refrigerate for 12 hours before serving

Topping :
Top with Le Creme or Cool Whip Lite before serving.
Cake may have to be spooned out instead of cut into squares.

Personal Notes:
Personal Notes:
This was entered 3 times into the Family Reunion Bake Contest and won first place 3 times.




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