Summer Sweet Treats

I know I said earlier that I am not much of a baker. Its been hot in Victoria this summer, and I had a craving for this sweet treat that I used to make many years ago. Its not really a baked desert, but its a chilled desert of yummy goodness. The original recipe came to me from a former colleague and it represents one of my favorite things in the entire world: The Banana Split.

We had a celebration recently and I decided to make this to share. It was definitely a hit!

Enjoy. Let me know if you tried the recipe!

Banana Split Cake Desert

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Servings: 12

Course: Dessert

Ingredients Method Notes

Ingredients

  

• 2 cup crushed graham crumbs
• 1/2 cup butter, melted
• 1 lb icing sugar
• 1/2 lb butter
• 2 eggs
• 1 tsp vanilla
• 1 can crushed pineapple, drained well
• 3-4 large bananas, sliced lengthwise
• 1 tub Cool Whip, thawed
• 1/2 cup walnuts
• 1/2 jar maraschino cherries
• chocolate sauce

Method

 

1. Base: Mix together graham crumbs and melted butter. Press firmly on the bottom of a 9 x 13 pan. Bake for 10 min in a preheated 350 degree oven. Cool.
2. Filling: Cream together the icing sugar, butter, eggs and vanilla for 15 min on high speed. Spread on top of the cooled base.
3. Add the drained crushed pineapple on the filing. Place the sliced bananas on next.
4. Cover that layer with the tub of softened Cool Whip.
5. Sprinkle on the walnuts and maraschino cherries.
6. Drizzle with chocolate syrup.
7. Refrigerate overnight.

Notes

When I make this recipe I often use leftover Easter bunny chocolate or a half of a milk chocolate bar and melt it in the microwave and drizzle it over the top of the desert using a butter knife.