Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

Don't forget to check Shirley's blog.

638 - Banana Split Cake

(by Shirley McNevich)


First layer: 2 cups graham cracker crumbs, 2/3 cup melted Parkay margarine.
Second Layer: 2 sticks Parkay margarine, 2 eggs, 2 cups Domino's powdered sugar,
1 tsp. vanilla
Third Layer: 3 large sliced bananas
Fourth Layer: 1 - 20oz. can Dole crushed pineapple (drained--save the juice)
Fifth Layer: 1 - 8oz. Cool Whip
Sixth layer: 1/2 cup chopped nuts, maraschino cherries for garnish

First layer: in a bowl add graham cracker crumbs and melted Parkay--press mixtureinto the bottom of a greased 9 x 13 cake pan.

Second layer: in a mixer add 2 sticks Parkay, eggs, powdered sugar and vanilla--beat
until firm. Scoop this mixture on top of the graham cracker layer.

Third layer: slice the bananas into coin shapes pieces and dip each in the saved
pineapple juice--spread the sliced bananas evenly over the top of the batter layer.

Fourth layer: spoon the drained crushed pineapple on top of the sliced bananas.

Fifth layer: spoon Cool Whip evenly over top of the crushed pineapple.

Sixth layer: sprinkle the top of the cake with the chopped nuts. Garnish with
maraschino cherries (pat each cherry dry with a paper towel before placing on cake).
Refrigerate overnight before serving.

 

Continue to:

• prev: 637 - Coconut Cream Cheese Frosting
• Index
• next: 639 - Homemade Sauerkraut

Share and Enjoy

Tags

cooking, recipes, cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert, soup, food