Banana Split Cake |
| Name: |
Connie Brown |
| Base: |
NASNI (Coronado) |
| Recipe: |
Crust:
2 C. crushed Honey Maid Graham Crackers
1/3 C. Granulated Sugar
1/3 C. Butter
Filling:
1 pound Confectioners Sugar
2 Sticks Butter
1 Tsp Vanilla Extract
2 Eggs
1 Can Dole Crushed Pineapple, drained
6 Dole Bananas sliced into rounds
12 Marischino Cherries (chopped)
3/4 C. chopped pecans
1 12 OZ carton Cool Whip
1/4 C. Chopped pecans
1 can whipped cream
12 Whole Marischino Cherries
Mix crust mixture well and pat into a 13 x 9 pan. Bake at 375 degrees for appx 8 minutes.
For filling: Mix the confectioners sugar, butter, vanilla, and eggs for 12 minutes (no less). Spread over cooled crust.
Layer the pineapple, chopped cherries, bananas, and pecans on top of filling. Spread Cool Whip over the layers. Decorate the top of the cake with canned whipped cream, creating 12 individual swirls. Top with a marischino cherry and sprinkle with a few chopped pecans. Makes 12 - 3" x 3" servings. |
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