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Banana Split Cake

Submitted By: Linda Jonas
Prep. Time: 4:30
Serves: 12-16

1 1/2 cup butter - room temperature, divided
1 1/2 cups crushed graham crackers
2 cups powder sugar
2 eggs
4 bananas - peeled, sliced
16 oz. can crushed pineapple - drained well
8 oz. tub Cool Whip

1/2 cup crushed nuts - of your choice
1 sm. jar maraschino cherries - drained, halved

Ingredients at Firehouse Pantry

-Combine 1/2 cup butter with the graham cracker crumbs and press into bottom of a 9" X 13" pan.
-In a mixer bowl, beat together remaining butter, powdered sugar, and eggs with an electric mixer on medium speed for 15 minutes.
-Spread mixture over graham cracker crust.
-Layer banana slices over the filling.
-Spread the drained pineapple over the bananas.
-Spread the Cool Whip
over the pineapple.
-Sprinkle the crushed nuts over the Cool Whip
-Place cherry halves around edges of cake.
-Refrigerate 4 hours or overnight.

(3) Visitor Comments:

  • when I serve this I set these items near and tell them to build their own splits: Heated hot fudge sauce, caramel, chopped nuts-to accommodate the no nut eaters

  • I have been making this recipe for over 30 years. For safety's sake, in this day and age, it is wise to substitute Egg Beaters or another pasteurized egg product instead of the raw eggs this recipe calls for, since some people with compromised immune systems or the very young or elderly should NOT have raw eggs due to salmonella bacteria.

  • could this problem be solved by adding a little lemon juice .. OR?? would it effect the flavor too much?? you know in a lemon ice box pie raw eggs are added but the lemon juice cooks ( per say ) the eggs .. this is a personal question NOT a chefs solution .. lol ..thank you for your advice on this ... i'm a big sweet addict .. pies and cookies are my favs .. my how i do rattle on about nothing

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