"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Banana Split Cake Recipe

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This recipe for Banana Split Cake, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Don Early
Added: Monday, December 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Crust:

1 cups graham cracker crumbs
cup sugar
cup melted butter



Filling:

2 (8-ounce) packages softened cream cheese
20-ounce can crushed pineapple tidbits
6 bananas
1 cup sugar
2 cups cold milk
2 cups thawed cool whip
1 cup chopped pecans
2 (3-ounce) boxes instant vanilla pudding

Directions:
Directions:
Mix crumbs, cup sugar and melted butter. Press onto bottom of 9x13 baking dish. Freeze for 10 minutes. Beat cream cheese and remaining 1 cup of sugar in bowl with electric mixer until well blended. Carefully spread cream cheese mixture over crust, top with pineapple. Slice 4 of the bananas, arrange over pineapple. Pour milk into large bowl. Add dry pudding mixes. Beat with wire wisk 2 minutes or until well blended. Stir in 1 cup of Cool whip. Spread over banana layer in pan. Top with remaining whipped topping; sprinkle with nuts. Refrigerate 5 hours. Just before serving, slice remaining 2 bananas, arrange over dessert.

Personal Notes:
Personal Notes:
NOTES : Somtimes I drizzle chocolate syrup over the bananas before I put the Cool whip & pudding over them. Instead of slicing the bananas on top of the make, I score the top and add marachino cherries. This recipe can be cut in half if this amount is too much. It needs to be eaten within a couple of days because the bananas will turn black .

 

 

 

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