Banana Split Cake Recipe
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Category: |
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Ingredients: |
Ingredients: For the Crust:
1/2 cup butter (1 stick)
2 cups graham cracker crumbs
For the Filling:
1 cup butter (2 sticks)
2 cups powdered sugar
2 eggs
For the Fruit Layer:
1 large can crushed pineapple, juice drained and reserved
3 sliced bananas--dip bananas in reserved pineapple juice to keep them from browning
For the Topping:
1 (12 ounce) container Cool Whip
1/4 cup chopped toasted pecans
1/4 cup toasted coconut
For the Crust
Preheat oven to 350-degrees F.
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Directions: |
Directions:Mix together well the melted butter and the graham cracker crumbs. Put into 9- x 13-inch baking dish. Press evenly and firmly against bottom of dish. Bake for 15 minutes, then remove from oven and allow to cool completely.
For the Filling Layer:
In the large bowl of a stand mixer, beat together the butter and the powdered sugar. Add the eggs and beat for 15 minutes at high speed until light and fluffy. Do not skip this step!
Pour over cooled graham cracker crust and spread evenly.
For the Fruit Layer
Drain the pineapple juice away from the bananas. Place the cut bananas evenly on top of the cream cheese mixture. Scatter the crushed pineapple over the bananas.
For the Topping:
Top with Cool Whip, spreading evenly. Sprinkle with toasted pecans and toasted coconut (optional) Cover and refrigerate before serving. This dessert needs to be well chilled prior to serving to give the layers time to set. (best if made night before or early morning to serve that evening). |
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