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
Servings 12
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
Instructions
- 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.
- Filling: Cream together the icing sugar, butter, eggs and vanilla for 15 min on high speed. Spread on top of the cooled base.
- Add the drained crushed pineapple on the filing. Place the sliced bananas on next.
- Cover that layer with the tub of softened Cool Whip.
- Sprinkle on the walnuts and maraschino cherries.
- Drizzle with chocolate syrup.
- 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.