Banana Split Cake
Submitted by;
Carol ~ Monroeville PA

1-1/2 cups graham cracker crumbs 
1 cup sugar, divided 
1/3 cup butter, melted  
2 pkg. (8 oz. each) cream cheese, softened 
1 can (20 oz.) crushed pineapple, drained 
6 medium bananas, divided 
2 cups cold milk 
2 pkg.  (4-serving size each) Jell-o vanilla instant pudding 
2 cups thawed Cool Whip, divided 
1 cup chopped pecans
maraschino cherries 

MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom 
of 13x9-inch pan. Freeze 10 min.

BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium 
speed until well blended. Spread carefully over crust; top with pineapple. 
Slice 4 of the bananas; arrange over pineapple.  

POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 
min., or until well blended. Gently stir in 1 cup of the whipped topping; 
spread over banana layer in pan. Top with remaining 1 cup Cool Whip; sprinkle 
with pecans. 

Refrigerate 5 hours. Slice remaining 2 bananas just before serving; 
arrange over dessert. Garnish with maraschino cherries. 

Store leftover dessert in refrigerator. 

Yield: 24 servings

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