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Banana Split Cake Recipe

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This recipe for Banana Split Cake, by , is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patricia Lamb
Added: Wednesday, October 10, 2007


2 c. graham cracker crumbs
1/2 c. melted oleo (1 stick)
1 c. softened oleo (2 sticks)
2 eggs
2 c. powdered sugar
4 bananas, sliced
1 can (15 oz.) crushed pineapple, well drained
Cool Whip
maraschino cherries

1st layer: Combine the graham cracker crumbs and melted oleo and press into bottom of 9x13 glass cake pan.
2nd layer: Cream softened oleo and powdered sugar together, add eggs and beat no less than 15 minutes.
3rd layer: Slice bananas and distribute evenly
4th layer: Crushed pineapple, distributed evenly
5th layer: Cool Whip - as much as you like, topped with maraschino cherries and walnuts

Chill several hours or overnight before serving. Note that RAW EGGS are used in this recipe! Do NOT serve this to pregnant women or immunosupressed people! Store in fridge.

Personal Notes:
Personal Notes:
When I was young, we visited Uncle Jack & Aunt Doris in Kalamazoo. Aunt Doris served this dessert ~ I thought it was the best thing I had ever tasted!

The recipe above is the original and the best. However, an "eggless" variation for the second layer is to substitute 8 oz. cream cheese for the eggs, beating until oleo, cream cheese and powdered sugar are well combined. This will not be as fluffy as the original recipe. A tsp. of vanilla may also be added to the second layer if desired.




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