Name: Banana Split Torte
Yield: 4 servings
Ingredients: 2 c. graham cracker crumbs; 2/3 c. melted margarine; 1 c. softened butter; 2 eggs; 2 c. powdered sugar; 1 tsp. vanilla extract; 3 to 6 bananas; 1 medium can crushed pineapple, drained (save juice from drained pineapple); 1 c. nondairy whipped topping; chocolate syrup; maraschino cherries; chopped nuts

Servings: persons

2 c. graham cracker crumbs
2/3 c. melted margarine
1 c. softened butter
2 eggs
2 c. powdered sugar
1 tsp. vanilla extract
3 to 6 bananas
1 medium can crushed pineapple, drained (save juice from drained pineapple)
1 c. nondairy whipped topping
chocolate syrup
maraschino cherries
chopped nuts

1
Mix cracker crumbs and melted margarine; press into a 9 x 13-inch pan to make a crust.
2
Set aside.
3
Beat butter, eggs, powdered sugar and vanilla until smooth and creamy and firm.
4
Pour over crust.
5
Peel and slice bananas.
6
Put them in the reserved pineapple juice for a few minutes to prevent browning; drain and arrange bananas on the creamed filling.
7
Spread the crushed pineapple over the bananas.
8
Top with the whipped topping and garnish with the cherries, nuts and then drizzle with the chocolate syrup.
9
Chill for at least 3 hours before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

Banana Split Torte

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