Banana Split Cake
Get ready for this Southern-style no-bake banana split cake recipe! This recipe is all the flavors of a banana split sundae wrapped up into an ice-box cake.
From the banana to the maraschino cherry on top, this is a delicious layered dessert made with ingredients reminiscent of the classic ice cream dessert. Drizzle on a little hot fudge…you can barely tell the difference. Another wonderful, but similar, dessert option is our Hawaiian Wedding Cake.
INGREDIENTS
2 cups of sifted powdered sugar
1 ¼ cup of soft butter
1 teaspoon of vanilla extract
4 medium bananas
9 ounces of cool whip
1/2 cup of chopped pecans
4 ounces of maraschino cherries
20 ounce can of crushed pineapple well drained
2 cups of graham crackers crushed
INSTRUCTIONS
Melt ½ a cup of butter and mix together with 2 cup graham crackers. Pat this mixture firmly into the bottom of a 9 by 13 pan.
Beat powdered sugar, soft butter, and vanilla for about 5 minutes, until well incorporated.
Spread the mix evenly over the graham cracker crumb crust. Send this to the fridge to chill for 30 minutes.
Drain pineapple and spread over cream mixture.
Arrange bananas over pineapple.
Cover with Cool Whip, sprinkle with pecans.
Cover and refrigerate for 6 hours or overnight.
Garnish with sliced cherries before serving.
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