On Line Cookbook
Banana Split Cake - Chilled Cream, Graham Cracker Crust
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Leah @styxs


  • For Crust:
  • 2 cups (475 ml) graham cracker crumbs
  • 1 stick margarine
  • 2 tbsp (30 ml) granulated sugar
  • For Filling:
  • 2 cups (475 ml) powdered sugar
  • 2 sticks margarine (1 cup)
  • 2 eggs
  • For Topping:
  • 2 ripe bananas
  • 1 can crushed pineapple
  • 1 container whip cream (cool whip)
  • 3/4 cup (175 ml) chopped pecans
  • 1 small jar maraschino cherries
  • Crust:
  • Mix graham cracker crumbs, margarine, and granulated sugar in 9 inch x 13 inch pan.
  • Spread, press and chill while preparing filling.
  • Filling:
  • Mix powdered sugar, margarine and eggs.
  • Beat for 20 minutes. VERY IMPORTANT!
  • Pour into crust.
  • Topping:
  • Layer bananas.
  • Layer crushed pineapple.
  • Layer cool whip.
  • Sprinkle nuts and decorate with maraschino cherries.
  • Refrigerate for 24 hours, keep chilled.
  • You can vary this recipe by changing the toppings. For example: add or substitute chocolate syrup, strawberries or strawberry syrup.
Just a really good desert from my mother-in-law in Louisiana. Do not eat too much. It is really rich.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.