banana split cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 444.9
  • Total Fat: 26.2 g
  • Cholesterol: 69.9 mg
  • Sodium: 130.9 mg
  • Total Carbs: 52.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 4.3 g

View full nutritional breakdown of banana split cake calories by ingredient
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Number of Servings: 16

Ingredients

    Honey Maid (Nabisco) Graham Crackers - Honey - (8 crackers = 2 full cracker sheets), 10 serving (remove)
    Butter, unsalted, .5 cup (remove)
    *Crystal Sugar - Confectioner Sugar, 2 cup (remove)
    Egg, fresh, whole, raw, 2 large (remove)
    Butter, unsalted, 1 cup (remove)
    Banana, fresh, 6 medium (7" to 7-7/8" long) (remove)
    Dole - Crushed Pineapple in 100% Pineapple Juice, 2.5 cup (remove)
    Strawberries, fresh, 1 pint as purchased, yields (remove)
    *Cool Whip Lite, 20 serving (remove)
    Walnuts, 1 cup, chopped (remove)

Directions

Directions


1.Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.
2.In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).
3.Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.


Serving Size: 16

Number of Servings: 16

Recipe submitted by SparkPeople user DARCY19812000.

TAGS:  Desserts |

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