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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Banana Spilt "Cake" Recipe

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This recipe for Banana Spilt "Cake" is from DeJong Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)
1 cup sugar, divided
1/3 cup butter, melted

2 pkg. (8 oz. each) Cream Cheese, softened
1 can (20 oz.) crushed pineapple in juice, drained
6 bananas, divided
2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed Whipped Topping, divided
1 cup chopped pecans
Directions:
Directions:
MIX graham cracker crumbs
1/4 cup sugar and butter
press onto bottom of 13x9-inch pan. Freeze 10 min.

BEAT cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.

BEAT pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining bananas just before serving; arrange over dessert. Top with nuts.
Number Of Servings:
Number Of Servings:
9X13 Pan

 

 

 

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