Name: Banana Split Cake
Yield: 4 servings
Ingredients: FOR THE CRUST:; 2 cups Crushed Graham Crackers; 1/2 cups Butter, Melted; 1/2 teaspoons Cinnamon; FOR THE FILLING:; 1/2 cups Butter; 1-1/2 cup Heavy Cream; 1 cup Honey; 2 Eggs; 2 Tablespoons Cornstarch; 1 teaspoon Vanilla Extract; 1/4 teaspoons Salt; 1 can (15 Oz. Can) Crushed Pineapple; 5 Medium Bananas, Peeled And Sliced; FOR THE TOPPING:; 4 cups Sweetened Whipped Cream; 1 cup Chopped Pecans

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1. For the crust: Preheat oven to 325 F. In a medium bowl combine crust ingredients until crumbly. Pat them across the bottom and a little of the sides of a 9 x 13 in baking dish. Bake at 325 F for 15 minutes. Set aside.
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2. For the filling: In a medium pot over medium heat, melt butter. Remove from heat, add cream and whisk to combine.
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3. In a medium bowl combine honey and eggs, stirring to combine. In a small bowl or cup mix cornstarch with a splash of water then add it into the honey mixture. Add honey-egg mixture to cream mixture and continue cooking over medium heat, stirring constantly until mixture is thickened.
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4. Remove filling from heat and stir in vanilla and salt. Allow to cool 15 minutes.
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5. Once filling has cooled, spread evenly over crust. Spread pineapple over the filling and sprinkle the top with bananas.
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6. Spread whipped cream over the top and sprinkle with pecans. Chill for 4 hours.
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7. Serve cold.
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Yield: 12-15 servings

Banana Split Cake

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