Saturday, January 30, 2010

BANANA SPLIT CAKE

CRUST:
2 cups crushed graham crackers
1 stick butter, melted

Mix the cracker crumbs and butter together and press into the bottom of a 9 x 13-inch pan.

2 eggs
2 sticks butter
2 cups powdered sugar

Combine ingredients in a mixer bowl and beat well for 15 minutes. Pour this mixture over the crust in the pan.

3 to 4 bananas
1 can crushed pineapple, drained
1 large carton frozen whipped topping, thawed
1 large jar maraschino cherries, drained, halved
1/2 cup chopped pecans or peanuts

Spread the bananas evenly over the powdered sugar mixture. Top the bananas with the crushed pineapple (use drained juice to dip pineapples, if desired). Spread the whipped topping over the pineapple. Sprinkle the cherries and nuts over the top.

Note: If you don't want to use raw eggs, you can substitute 1/2 cup egg substitute.

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