Banana Split Cake

  • Yield 15 to 18 servings


1 cup butter, melted
2 1/2 cups graham cracker crumbs
(2) 8 ounces pkgs. cream cheese, softened
1 1/2 cups sugar
4 -- bananas, sliced
(2) 20 ounces cans crushed pineapple, drained
16 ounces container frozen whipped topping, thawed
2 cups chopped pecans
16 ounces jar maraschino cherries, drained


Mix butter and graham crackers together; press into the bottom of a 13"x9" baking pan. In a mixing bowl, blend cream cheese and sugar together; spread over graham cracker crust. Layer banana slices on the cream cheese; pour crushed pineapple over the top. Spread whipped topping over the pineapple layer; sprinkle pecans evenly on top. Decorate with cherries; refrigerate until firm.



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