Banana Split Cake

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 8,083.5
  • Total Fat: 466.8 g
  • Cholesterol: 1,059.0 mg
  • Sodium: 4,510.7 mg
  • Total Carbs: 1,252.6 g
  • Dietary Fiber: 36.9 g
  • Protein: 135.3 g

View full nutritional breakdown of Banana Split Cake calories by ingredient
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Introduction

9 x 13 pan 9 x 13 pan
Number of Servings: 1

Ingredients

    48 tbsp Graham Cracker Crumbs
    .25 cup Granulated Sugar
    8 tbsp Imperial Stick Margarine
    6 medium (7" to 7-7/8" long) Banana, fresh
    2 cup Whipped topping, frozen, low fat (like Cool Whip)
    64 tbsp Borden Eagle Brand Sweetened Condensed Milk
    4 large Egg Yolk
    .50 cup Lemon Juice
    1.00 cup Dole Pineapple Tidbits 100% Pineapple juice
    4 serving Cherries, Marashino (by HEALTHYME27)
    4 serving chopped nuts (by JOBALLOON)

Tips

I have been told to use only eagle brand mile.


Directions

Crust: Mix 3 cups of graham cracker crumbs, 1/4 cup of sugar, 1 1/2 Sticks of margarine and press into bottom of the pan.
Pudding: Mix with Whisk or Spoon 2 cans of Eagle Brand Milk (I have heard only Eagle Brand works right), 4 Egg Yolks, and 1/2 cup Lemon Juice. Once mixed, spread on top of crust.
Add Sliced bananas
add pineapple
spread cool whip
Garnish with Cherries and Nuts

Optional: chocolate syrup

Serving Size: makes 24 1 cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user LYNLE0423.

TAGS:  Desserts |

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