Wednesday, August 08, 2007

Banana Split Cake

Banana Split Cake

1-1/2 cups graham cracker crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) cream cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) Jell-o vanilla instant pudding
2 cups thawed Cool Whip, divided
1 cup chopped pecans
marachino cherries

MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.

BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.

POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup Cool Whip; sprinkle with pecans.

Refrigerate 5 hours. Slice remaining 2 bananas just before serving;
arrange over dessert. Garnish with marachino cherries.
Store leftover dessert in refrigerator.

yield: 24 servings


  1. Any cake with a graham cracker crust is yummy to me!

  2. Oh my I could eat this right now if only I had it here. I guess I am going to have to get busy.

  3. We're having a potluck tonight at our house. I sure wish I had the ingredients on hand for this. It looks yummy!

  4. This looks soooooo good! I can't wait to try it!

  5. I made this yesterday for my whole family there was 13 of us here. It was gone in one day everyone went nuts for it. I am so glad you shared this recipe with us. I make something new each Saturday for when we all get together so it is nice to make something nobody has ever had plus especially when they all love it. Thanks again.

  6. Thank you SOOOOO much, Brenda. That makes me feel good to know you AND your family appreciate the recipes.

    Thanks for letting me know.
    Cher :-)