Banana Split Cake


2 cups powdered sugar, sifted

1 1/4 cup butter, room temperature

1 teaspoon vanilla

4 medium bananas, sliced

9 oz of cool whip

1/2 cup of chopped pecans

4 oz of maraschino cherries

one 20 oz can crushed pineapple, drained

2 cups graham crackers, crushed


Melt 1/2 cup of butter and mix together with 2 cups graham crackers.

Pat this mixture firmly into the bottom of a 9 by 13 pan.

Beat powdered sugar, soft butter and vanilla 5 minutes

Spread the mix evenly over the graham cracker crumb crust.

Chill for 30 minutes.

Drain pineapple and spread over cream mixture.

Arrange bananas over pineapple.

Cover with Cool Whip, then sprinkle with pecans.

Cover and refrigerate for 6 hours.

Garnish with sliced cherries before serving.
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