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Banana Split Cake I
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Prep Time:
30 minutes
Total Time:
220 minutes
No-bake summer cake with a warning for certain groups to avoid raw eggs.
Ingredients:
  • 2 cups graham cracker crumbs
  • 0.5 cup melted butter
  • 2 cups confectioners' sugar
  • 1 cup butter, softened
  • 6 bananas, peeled and halved lengthwise
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 quart fresh strawberries, halved
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1 cup chopped walnuts
Instructions:
  • Thoroughly mix cracker crumbs with melted butter and press into the bottom of a 9x12 inch baking pan. Place in the freezer to chill for at least 15 minutes.
  • In the medium bowl of an electric mixer, blend confectioners sugar, eggs, and softened butter or margarine until light and fluffy, about 20 minutes on medium speed. (Do not rush this step for best results).
  • Spread the buttercream mixture over the chilled crust, layer bananas cut side down on top, spoon crushed pineapple evenly, add strawberries, spread whipped topping, sprinkle with walnuts, and refrigerate for at least 3 hours or overnight before serving.

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