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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Banana Split Cake Recipe

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This recipe for Banana Split Cake is from The Patterson/Vizza 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:  
1 1/2 c. Honey Maid graham cracker crumbs
1 c. sugar, divided
1/3 c. butter, melted
2 8 oz. pkg. cream cheese, softened
1 20 oz. can crushed pineapple, drained
6 medium bananas, divided
2 c. cold milk
2 4 oz. pkg. vanilla instant pudding (I use banana)
2 c. thawed whipped topping, divided
1 c. chopped pecans (I use toasted chopped walnuts)
Directions:
Directions:
1. Mix crumbs, 1/4 c. sugar and butter. Press firmly on to bottom 13x9 inch pan. Freeze 10 minutes.

2. Beat cream cheese and remaining 3/4 c. sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice four of the bananas; arrange over pineapple.

3. Pour milk into medium bowl. Add dry pudding mixes. Beat with a wire whisk 2 min. or until well blended. Gently stir in 1 c. whipped topping; spread over banana layer in pan. Top with remaining 1 c. whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert.

 

 

 

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