Banana Split Cake Recipe

Name: Banana Split Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. graham cracker crumbs; 2 c. confectioners sugar; 2 eggs; 2 cans crushed pineapple, drained; 2 pkg. Dream Whip; 1 1/2 sticks margarine, melted; 2 sticks margarine, softened; 1 tsp. vanilla; 4 bananas; 1/2 c. walnuts, chopped; maraschino cherries, drained and sliced

Servings: persons

3 c. graham cracker crumbs
2 c. confectioners sugar
2 eggs
2 cans crushed pineapple, drained
2 pkg. Dream Whip
1 1/2 sticks margarine, melted
2 sticks margarine, softened
1 tsp. vanilla
4 bananas
1/2 c. walnuts, chopped
maraschino cherries, drained and sliced

1
Mix graham crackers and melted margarine in a 9 x 13-inch pan. Press into bottom of pan.
2
Mix confectioners sugar, margarine, eggs and vanilla for 20 minutes until light and fluffy.
3
Put into pan over graham cracker mixture.
4
Put pineapple on top.
5
Slice bananas over pineapple.
6
Mix Dream Whip as directed on package. Spread over top.
7
Sprinkle nuts over top.
8
Refrigerate overnight, uncovered.
9
Top with cherries before serving.

1218

kcal

Calories

Fat

177

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: 3 c. graham cracker crumbs, 2 c. confectioners sugar, 2 eggs, 2 cans crushed pineapple, 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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