Banana Split Cake
 
Prep time
Total time
 
A perfect end of summer dessert for those last big cook-outs
Author:
Recipe type: Dessert
Serves: 8-12
Ingredients
Day 1
  • 1 Sleeve of Graham Crackers (9-10 sheets)
  • 3 tablespoons Butter (melted)
  • 2 sticks of Butter (softened)
  • 2 cups of Powdered Sugar
  • 2 Eggs
Day 2
  • Large Can of Crushed Pineapple
  • 4-5 medium sized Bananas
  • Lemon Juice
  • 1 large tub of Cool Whip
  • Toppings: chocolate syrup, chopped nuts, cherries
Instructions
Day 1
  1. Take your graham crackers and crush them in a Zip-Lock bag with a rolling pin (or use your food processor) until fine.
  2. Melt 3 tablespoons of butter and pour into the graham cracker crumbs and mix with a fork. Press into a 9x13 pan.
  3. Place 2 sticks of softened butter and 2 cups of powdered sugar in a bowl and cream until just combined. Add your eggs and cream until fluffy.
  4. Spread the the butter and sugar mixture over the crust evenly. Cover the pan and place in the fridge overnight.
Day 2
  1. Slice up 4-5 medium sized bananas and place them in a non-metal bowl.
  2. Cover the bananas with lemon juice. The lemon juice is going to help the bananas not get funky, a.k.a. brown. Let the bananas sit in the lemon juice for 5 minutes.
  3. Meanwhile, drain your crushed pineapple as best as you can in the can and then squeeze the excess juice out with either a cheesecloth or paper towels to prevent excess liquid.
  4. Spread the pineapple over the "ice cream" layer as evenly as possible.
  5. Drain you bananas and blot (somewhat) dry. Spread over the pineapple layer evenly.
  6. Spread your Cool Whip over the bananas and place cake in the fridge for an hour for everything to become the same temperature for easier cutting.
  7. When ready to serve, top with chocolate syrup, chopped nuts, and a cherry.
Recipe by Michigan from Scratch at https://www.michiganfromscratch.com/banana-split-cake/