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Banana Split Cake

Prepare for this Southern-style no-heat banana split cake formula! This formula is all the kinds of a banana split dessert wrapped up into a refrigerator cake.

From the banana to the maraschino clincher, this is a flavorful layered sweet made with fixings suggestive of the exemplary frozen yogurt dessert. Sprinkle on a little hot fudge… you can scarcely differentiate. Another awesome, however comparative, dessert choice is our Hawaiian Wedding Cake.

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following 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


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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