Banana Split Torte Recipe

Name: Banana Split Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 c. oleo; 2 c. crushed graham crackers; 8 oz. cream cheese; 1 c. confectioners sugar; 8 oz. Cool Whip; 3 or 4 bananas; 20 oz. can crushed pineapple; a few cherries (maraschino); a few nuts; chocolate syrup

Servings: persons

1
Melt oleo and add crushed graham crackers, mix well and press into bottom of 9 x 13-inch pan.
2
Refrigerate.
3
In a small bowl mix cream cheese, confectioners sugar and 1/2 (1 cup) of Cool Whip and then spread this over the crust.
4
Slice the bananas and dip into the juice of the pineapple you've just drained, then remove from juice and place the bananas on the cream cheese layer.
5
Spread the drained pineapple over the bananas and then cover them with the remaining Cool Whip.
6
Sprinkle cut up cherries and chopped nuts on top then drizzle with chocolate syrup.
7
Cover and refrigerate for at least 6 hours.

759

kcal

Calories

Fat

100

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 10 ingredients. The key ingredients include: 2/3 c. oleo, 2 c. crushed graham crackers, 8 oz. cream cheese, 1 c. confectioners sugar, and more.

Yes, Banana Split Torte 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 Torte

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