When I lived in Washington, DC my good friend Renata made this Banana Split Cake for a party. It was a little slice of heaven. Up until then my banana splits were only the Dairy Queen variety so to get the chance to try it a new way was wonderful. It’s so simple to make too which is a plus.
It does include raw eggs but I tested it on adults and no one got sick. I didn’t let the kids eat it though. I’m much more careful with them apparently.
1/2 c melted butter
2 c graham cracker crumbs
2 c confectioners’ sugar
1 c butter, softened
4 bananas, peeled and cut lengthwise
1 20 oz can crushed pineapple, drained
1 qt strawberries, hulled and halved
1 tub Lite Cool Whip
1/4 c cup pecans
Mix together graham cracker crumbs and melted butter. Press into the bottom of 9×12 in clear baking pan. Place in refrigerator while making filling.
In a bowl, mix together sugar, eggs and softened butter then beat with an electric mixer for 20 minutes. Spread filling over the crumb crust. Layer bananas, pineapple and strawberries. Top with cool whip. Drizzle chocolate sauce and sprinkle pecans over cool whip. Add cherries. Refrigerate for at least 4 hours.