Banana Split Cake
Layers of graham cracker crust, fluffy and creamy filling, crushed pineapples and bananas, and of course a cherry on top!
Servings: 12 slices
Calories: 454kcal
Ingredients
- 2 cups powdered sugar sifted
- 1 ¼ cup margarine soft
- 1 teaspoon vanilla extract
- 4 medium bananas
- 9 ounces cool whip
- ½ cup chopped pecans optional
- 4 ounces maraschino cherries
- 20 ounce can crushed pineapple well drained
- 2 cups graham crackers crumbs
Instructions
- Melt ½ a cup of butter and mix together with 2 cup graham crackers. Pat this mixture firmly into the bottom of a 9 by 13 pan.
- Beat powdered sugar, soft margarine, and vanilla extract and beat for about 5 minutes. Spread mixture over top of the graham crackers.
- Chill in the refrigerator for approximately 30-40 minutes.
- Drain the can of crushed pineapples well and spread the pineapple evenly over mixture.
- Slice the banana and layer the banana slices over pineapple.
- Spread the Cool Whip in a layer over the banana and sprinkle with pecans.
- Cover and refrigerate for 6 hours, overnight or for up to 2 days.
- When ready to serve, add a few more slices of bananas on top along with your cherries. Drizzle with chocolate or hot fudge.
Video
Nutrition
Calories: 454kcal | Carbohydrates: 58g | Protein: 3g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 339mg | Potassium: 277mg | Fiber: 3g | Sugar: 42g | Vitamin A: 936IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 1mg