Banana Split Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 20 | Servings | ||
INGREDIENTS
| 2 | c | 475 ml graham cracker |
| crumbs | ||
| 1 | Stick margarine | |
| 2 | T | 30 ml granulated sugar |
| 2 | c | 475 ml powdered sugar |
| 2 | Sticks margarine, 1 cup | |
| 2 | Eggs | |
| 2 | Ripe bananas | |
| 1 | Crushed pineapple | |
| 1 | Container whip cream, cool | |
| whip | ||
| 3/4 | c | 175 ml chopped pecans |
| 1 | Jar maraschino cherries |
INSTRUCTIONS
Source: Leah @styxs Crust: Mix graham cracker crumbs, margarine, and granulated sugar in 9 inch x 13 inch pan. Spread, press and chill while preparing filling. Filling: Mix powdered sugar, margarine and eggs. Beat for 20 minutes. VERY IMPORTANT! Pour into crust. Topping: Layer bananas. Layer crushed pineapple. Layer cool whip. Sprinkle nuts and decorate with maraschino cherries. Refrigerate for 24 hours, keep chilled. You can vary this recipe by changing the toppings. For example: add or substitute chocolate syrup, strawberries or strawberry syrup. Comments Just a really good desert from my mother-in-law in Louisiana. Do not eat too much. It is really rich. Posted to recipelu-digest Volume 01 Number 534 by "rudolph" <rudolph@1st.net> on Jan 15, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 169
Calories From Fat: 69
Total Fat: 8g
Cholesterol: 18.6mg
Sodium: 60.7mg
Potassium: 68.7mg
Carbohydrates: 24.6g
Fiber: <1g
Sugar: 22.8g
Protein: 1.2g