Friday, May 28, 2010

Banana Split Cake

This was a popular dish I took to potlucks last summer. It's best in situations where you can keep it cold -- even on ice in a cooler. If you need something for a Memorial Day get-together, I recommend this.

BANANA SPLIT CAKE

1 1/2 sticks margarine or butter, divided, softened
2 cups crushed vanilla wafers
2 cups confectioners sugar
1 8-ounce package light cream cheese
1 large can crushed pineapple, drained, reserving 1/4 cup pineapple juice
1 tub Cool Whip
3 medium bananas, sliced
chopped walnuts
maraschino cherries


Melt 1 stick butter and mix with vanilla wafers. Press into a 9-by-13 pan and bake 8 minutes at 350 degrees. Cool.

Beat 1/2 stick margarine and sugar together. Whip in cream cheese and pineapple juice. Fold in 1 cup Cool Whip. Spread over cooled crust.

Layer with sliced bananas.

Top with crushed pineapple.

Spread with remaining Cool Whip.

Sprinkle with nuts. Evenly space cherries on top.
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