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Banana Split Cake Recipe

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

Contributor:  
Contributor:  
Karen Reed
Added: Monday, March 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Combine:
2 c. graham cracker crumbs
1 stick butter (do not substitute)

Combine:
2 eggs
1 tsp. vanilla
1 (1-lb.) box confectioners' sugar
2 sticks softened butter (do not substitute)

1 can (No. 2) crushed pineapple
6 bananas
1 (13 1/2-oz.) carton frozen non-dairy whipped topping, thawed
crushed pecans
maraschino cherries

Directions:
Directions:
Combine graham cracker crumbs with butter and line a 9x13" pan for crust. Combine eggs, vanilla, sugar, and butter; beat until smooth. Spread over graham cracker crust. Drain crushed pineapple and spread over mixture. Slice bananas in half lengthwise and arrange over crushed pineapple. Spread carton of whipped topping over banana; sprinkle top with crushed pecans and garnish with cherries. Refrigerate 4 hours or longer before serving.

 

 

 

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