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Banana Split Cake
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Banana Split Cake, Original Recipe


Prep Time45 mins
Cook Time15 mins
Refrigerate for at least1 hr
Total Time1 hr
Servings: 15
Author: Terri @ that's some good cookin'

Ingredients

For the Crust:

  • 1/2 cup butter (1 stick)
  • 2 cups graham cracker crumbs

For the Filling:

  • 1 cup butter (2 sticks)
  • 2 cups powdered sugar
  • 2 eggs

For the Fruit Layer:

  • 1 large can crushed pineapple, juice drained and reserved
  • 3 sliced bananas - dip bananas in reserved pineapple juice to keep them from browning

For the Topping:

  • 1 12 ounce container Cool Whip
  • 1/4 cup chopped toasted pecans
  • 1/4 cup toasted coconut

Instructions

For the Crust

  • Preheat oven to 350-degrees F.
  • In a medium bowl, mix together well the melted butter and the graham cracker crumbs. Put into a 9- x 13-inch baking dish. Press evenly and firmly against bottom of dish. Bake for 15 minutes, then remove from oven and allow to cool completely.

For the Filling Layer:

  • In the large bowl of a stand mixer, beat together the butter and the powdered sugar. Add the eggs and beat for 15 minutes at high speed until light and fluffy. Do not skip this step!
  • Pour over cooled graham cracker crust and spread evenly.

For the Fruit Layer

  • Drain the pineapple juice away from the bananas. Place the cut bananas evenly on top of the cream cheese mixture. Scatter the crushed pineapple over the bananas.

For the Topping:

  • Top with Cool Whip, spreading evenly. Sprinkle with toasted pecans and toasted coconut. Cover and refrigerate for at least an hour before serving, preferably longer. This dessert needs to be well chilled prior to serving to give the layers time to set. Cut into serving pieces just prior to serving.

Notes

Original recipe source unknown