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Banana Split Cake Recipe

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This recipe for Banana Split Cake, by , is from The Hudson-Jones Family Reunion Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amanda Nicholson
Added: Sunday, July 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2c graham cracker crumbs
1c sugar, divided
1/3c butter, melted
2 pkg (8oz) cream cheese, softened
1 can (20oz) crushed pineapple, drained
6 bananas
2c cold milk
2 pkg (4 serving size) vanilla instant pudding
1 small tub whipped topping
1/2c chopped pecans

Directions:
Directions:
Mix together graham cracker crumbs, 1/4c of the sugar and the butter. Press into bottom of 13 x 9 inch pan. Freeze for 10 minutes. Beat cream cheese and remaining 3/4c sugar with mixer until well blended. Spread carefully over crust, top with pineapple. Slice 4 of the bananas, arrange over pineapple. Pour milk into a large bowl. Add dry pudding mix. Beat with a wire whisk for 2 minutes. Gently fold in 1c of the whipped topping. Spread over banana layer in pan. Top with remaining whipped topping. Refrigerate at least 5 hours. Just before serving, top with remaining 2 sliced bananas. Sprinkle with pecans. Store leftovers in refrigerator.

 

 

 

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