Banana Split Cake
Ingredients
The crust
-
1½
cup
graham cracker crumbs
-
8
tablespoons
butter, melted
-
¼
cup
granulated sugar
-
to taste
cooking spray
The fillings
-
12
ounces
cream cheese, softened
-
8
ounces
whipped topping, thawed
-
½
cup
granulated sugar
-
½
teaspoon
vanilla extract
-
3
bananas, sliced
-
20
ounces
canned crushed pineapple, well drained
The toppings
-
8
ounces
whipped topping, thawed (divided use)
-
1¼
cups
hot fudge sauce
-
⅓
cup
pecans, chopped
-
¼
cup
rainbow sprinkles
-
16
maraschino cherries
Instructions
- Coat a 9"x13" pan with cooking spray.
- For the crust, mix graham cracker crumbs, melted butter, and sugar in a bowl, then press into the bottom of the prepared pan.
- Chill the crust in the freezer for 10 minutes.
- In a mixer, beat cream cheese until smooth, then add whipped topping, sugar, and vanilla extract.
- Spread the cream cheese mixture over the crust, then add layers of sliced bananas and crushed pineapple.
- Spread half of the whipped topping over the pineapple layer and chill for 30 minutes.
- Warm the fudge sauce in the microwave until pourable, then drizzle over the whipped topping and spread gently.
- Sprinkle chopped pecans over the fudge layer and chill for at least 2 hours.
- Pipe remaining whipped topping on top, then decorate with sprinkles and cherries.
- Cut into slices and serve.
Nutrition Facts (estimated)
Servings
16
Calories
380
Total fat
20g
Total carbohydrates
47g
Total protein
3g
Sodium
222mg
Cholesterol
39mg
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