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Banana Split Cake Recipe

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This recipe for Banana Split Cake, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Boyd
Added: Thursday, March 5, 2009


1 1/2 cups graham cracker crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 (8 ounce) cream cheese, softened
1 can (20 ounce) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 packages (4-serving size) vanilla flavor instant pudding
2 cups thawed whipped topping, divided
1 cup chopped pecans

Mix crumbs, 1/4 cup of the sugar and the butter; press firmly into bottom of 13x9-inch pan; freeze 10 min
Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended
Spread carefully over crust; top with pineapple
Slice 4 of the bananas; arrange over pineapple
Pour milk into medium bowl; add dry pudding mixes
Beat with wire whisk 2 min. or until well blended
Gently stir in 1 cup of the whipped topping; spread over banana layer in pan
Top with remaining 1 cup whipped topping; sprinkle with pecans; refrigerate 5 hours
Slice remaining 2 bananas just before serving; arrange over dessert
Store any leftover dessert in refrigerator




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