"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Banana Split Cake Recipe

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This recipe for Banana Split Cake, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jim & Kathy Edwards
Added: Wednesday, August 22, 2007


2 c. graham cracker crumbs
1 stick melted margarine

2 c. powdered sugar
2 sticks margarine
2 eggs
1 tsp. vanilla

3-4 bananas
1 No. 2 (20 oz.) can drained crushed pineapple
1 lg. box frozen strawberries (thawed and nearly drained)
Cool Whip
Maraschino cherries, drained

For crust, mix crushed graham crackers and 1 stick of melted butter and press into 9x13" pan. Bake 5 minutes at 350.

For filling, beat together for 20 minutes the powdered sugar, 2 sticks of softened butter, 2 eggs and vanilla. Pour on top of baked crust. Cut bananas lengthwise and place on top of filling. Spread drained crushed pineapple over bananas. Spread strawberries over pineapple. Spread Cool Whip over fruit and sprinkle with pecans and drained maraschino cherries. Keep refrigerated and let set overnight before serving.




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