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Banana Split Cake
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Description
This isn’t really cake but that’s the name of this recipe and I got it from a co-worker’s wife years ago. Let’s just say it’s a creamy delicious layered dessert that will become a family favorite!
Ingredients
- 2-½ cups Crushed Vanilla Wafers
- 1 stick Melted Butter (not Margarine)
- 2 packages (8 Oz. Package) Cream Cheese
- 1-½ cup Sugar
- 1 teaspoon Vanilla Extract
- 2 whole Large Bananas (not Overly Ripe)
- 1 can (20 Oz. Can) Crushed Pineapple, Drained
- 1 container (24 Oz. Container) Whipped Topping
- 6 whole Maraschino Cherries, Sliced In Half
- ¾ cups Toasted Pecan Pieces (optional)
Preparation
For the crust: Mix the vanilla wafers and melted butter and pat into a 13×9 in pan. Bake at 325ºF for about 10 minutes, till you can smell it. Cool completely.
For the filling: Beat the cream cheese, sugar and vanilla till creamy. Spread over the cooled crust. Slice the bananas over the cream cheese layer as evenly as possible. With your fingers, sprinkle the pineapple evenly over the bananas. Top with the whole bowl of whipped topping. Dot the whipped topping layer with the cherries, cut side down. Sprinkle the pecans over that (optional).
Chill overnight preferably, but at least for a few hours.
This can last in the fridge for a few days, if you use yellow bananas. Or can it? Enjoy!
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