Banana Split Cake Recipe

Name: Banana Split Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick oleo; 2 c. crushed graham crackers; 2 eggs; 2 (No. 2) cans crushed pineapple, well drained; 2 c. powdered sugar; 1 unbaked (9-inch) pie shell; 2 sticks oleo; 3 to 4 bananas; 1 (9 oz.) carton Cool Whip; 1 c. chopped nuts; 1 c. coconut

Servings: persons

1 stick oleo
2 c. crushed graham crackers
2 eggs
2 (No. 2) cans crushed pineapple, well drained
2 c. powdered sugar
1 unbaked (9-inch) pie shell
2 sticks oleo
3 to 4 bananas
1 (9 oz.) carton Cool Whip
1 c. chopped nuts
1 c. coconut

1
Melt 1 stick oleo and mix with graham crumbs.
2
Pat into a 9 x 13-inch pan.
3
Do not bake.
4
Beat eggs, powdered sugar and oleo with electric mixer at high speed for 15 minutes.
5
Spread this over graham cracker crumbs.
6
Now cover this with sliced bananas. Spread over this the crushed pineapple.
7
Cover with Cool Whip. Sprinkle with chopped nuts and coconut.
8
Refrigerate overnight.

823

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 stick oleo, 2 c. crushed graham crackers, 2 eggs, 2 (No. 2) cans crushed pineapple, well drained, and more.

Yes, Banana Split Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Split Cake

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