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Banana Split Cake

Recipe information

  • Yield

    serves 15 to 20

Ingredients

2 cups crushed graham crackers
3/4 pound (3 sticks) butter
2 eggs
One 16-ounce box powdered sugar
One 20-ounce can crushed pineapple, drained
2 to 3 bananas, sliced
One 12-ounce container Cool Whip

Preparation

  1. For crust, mix crushed graham crackers and 1 stick of butter. Line bottom and sides of a 13 × 9-inch pan with mixture. Beat until fluffy eggs, 2 sticks butter, and the powdered sugar. Spread mixture on crust. Add layer of crushed pineapple (drained) and layer of sliced bananas. Cover with Cool Whip. Sprinkle with nuts or graham crackers. Refrigerate for 1 hour.

Paula Deen's Kitchen Classics
TagsCakeDessertGraham CrackerBananaFruitPineappleEasyNo-CookElectric MixerCookbooks
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