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Banana Split Cake Recipe

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This recipe for Banana Split Cake, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynn Britt
Added: Tuesday, August 4, 2009


2 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 cup butter, softened
2 cups sifted powdered sugar
1 tbsp vanilla extract
1/4 cup refrigerated or frozen egg product, thawed
6 bananas, sliced
1 can (15 1/4 oz.) crushed pineapple, drained
1 container (8 oz.) frozen whipped dessert topping, thawed
1 cup pecan pieces
12 red maraschino cherries

For crust, combine graham cracker crumbs and the 1/2 cup melted butter. Press crumb mixture into bottom of 13x9x2-inch baking pan.

For filling, in mixing bowl beat 1 cup butter, powdered sugar and vanilla with electric mixer for 5 minutes. Gradually add egg product, beating 5 to 7 minutes more or until mixture is fluffy.

Spread filling over crust. Top with sliced bananas and drained pineapple. Carefully spread dessert topping over fruit. Sprinkle with nuts and cherries. Cover and chill for 4 to 24 hours.

Serves 12 to 16




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