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Banana Split Cake Recipe

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This recipe for Banana Split Cake is from The Original Brenteson Buffet plus more from the Jacobsens, 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:  
16 (21/2) squares graham crackers, made into fine crumbs
4 T. diet margarine, melted
1 low-calorie vanilla pudding mix, made according to pkg., only using 1 can evaporated skim milk + enough skim milk to make 2 c.
2 med. bananas, sliced
2 c. well-drained pineapple
1 c. whipped topping
2 T. + 2 tsp. chocolate syrup
Directions:
Directions:
Mix crumbs and margarine together; press into an 8x9x9-inch pan.
Mix, cook, cover and cool the vanilla pudding. When set, spread over the graham cracker crust. Place sliced bananas over top of pudding. Evenly spread the pineapple over bananas. Spread the whipped topping over top of the pineapple. Drizzle the syrup over the top. Chill for several hours until set. Yield: 8 servings.
Each serving counts 1 bread, 3/4 fat, 1 milk, 1 fruit, 45 optional calories.
••Variation suggestions: Instead of bananas and pineapple, use 3 cups sliced strawberries and 4 cups sliced peaches. Instead of bananas and pineapple, use 2 cups blueberries and 4 mashed peaches.
••Note: Save the reserved pineapple juice. 1/3 cup counts as 1 fruit. Freeze it and then blend in the blender to be eaten as slush. Very refreshing.

 

 

 

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