"Hunger is the best sauce in the world."--Cervantes

Banana Split Cream Cake Recipe

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This recipe for Banana Split Cream Cake, by , is from First Baptist Church of Brooklyn, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Lee, in memory of Ann Norsworthy, Billy Lee's aunt
Added: Saturday, June 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 stick oleo, melted
2 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 large can crushed drained pineapple
2 c. graham cracker crumbs or vanilla wafers
2 c. sugar
4 bananas
maraschino cherries (optional)
chopped nuts (optional)

Directions:
Directions:
Mix oleo and crumbs together, press into bottom of 10-inch spring-form cake pan or in an oblong glass dish. Bake for 5 minutes at 450. Let cool to room temperature. Cream in a bowl cream cheese and sugar. Add vanilla. Spread creamed mixture over crumb crust. Slice bananas over cream cheese mixture. Drain crushed pineapple and spread over the bananas. Top with Cool Whip. For decorations, just before serving, sprinkle chopped nuts and maraschino cherries on top. Make a day ahead before serving. Do not use overly ripe bananas.

 

 

 

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