Banana Split 'Cake'
Banana Split 'Cake'
5 Hr(s) 30 Min(s) (incl. refrigerating)
20 Min(s) Prep
5 Hr(s) 10 Min(s) Cook
Go bananas with this sweet and delicious Banana Split "Cake" from My Food and Family. Find out how to turn your favorite ice cream dish into a delightful "cake".
What You Need
Select All
24 servings
Original recipe yields 24 servings
9 graham crackers, crushed (about 1-1/2 cups)
1 cup sugar, divided
1/3 cup butter, melted
1 can (20 oz.) crushed pineapple in juice, drained
6 bananas, divided
2 cups cold milk
1 cup chopped pecans
Let's Make It
1
Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
2
Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
3
Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours.
4
Slice remaining bananas just before serving; arrange over dessert. Top with nuts.
Kitchen Tips
Tip 1
Variation
Omit nuts. Make chocolate curls from 1 oz. BAKER'S Semi-Sweet Chocolate. Use to garnish dessert.
Tip 2
Shortcut
Substitute 1-1/2 cups graham cracker crumbs for the crushed grahams.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 220mg
10%
Total Carbohydrates 30g
11%
Dietary Fiber 1g
4%
Sugars 23g
46%
Protein 3g
6%
Vitamin A
8%
Vitamin C
4%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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