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Banana Split Cake
Banana split cake has everything you love about the favorite frozen treat, all served up in the form of a creamy chilled cake!
For the Crust:
- 2 cups graham crackers crushed
- 3/4 cup granulated sugar
- 1/2 cup butter melted
For the Filling:
- 2 8-oz packages of cream cheese softened
- 1 1/2 cups powdered sugar
- 4 bananas sliced
- 1 15-oz can of crushed pineapple drained
For the Topping:
- 1 16-oz container of frozen whipped topping thawed
- 1 16-oz jar of maraschino cherries drained
- 12 ounces chopped peanuts or walnuts
- chocolate sauce
Spray a 9x13 inch dish with cooking spray and set aside.
To make the crust, mix the crushed graham crackers, granulated sugar, and melted butter until well-combined.
Press the mixture into a 9×13-inch cake pan and freeze for 30 minutes.
For the filling, beat together the softened cream cheese and powdered sugar at medium speed until smooth. Pour and spread over the chilled crust.
Top with a layer or pineapples, followed by bananas.
Spread the whipped cream evenly over the top.
Refrigerate for at least 2 hours before serving.
Before serving, sprinkle with chopped nuts, drizzle with chocolate sauce. Then top each individual serving with a maraschino cherry.
Calories: 376kcal | Carbohydrates: 54g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 106mg | Potassium: 419mg | Fiber: 5g | Sugar: 36g | Vitamin A: 25IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg