Banana Split Cake

by Kimberly Haynes

Servings: 6 servings

INGREDIENTS

1 can crushed pineapple
6 bananas, sliced
2 sm. jars marshmallow creme
1 can cherry pie filling
1 bag pecans, crushed
1 box graham crackers crumbs
3 tsp. sugar
4 cups Cool Whip
3 tsp. butter
1 jar chocolate syrup
Cherries

INSTRUCTIONS

Melt butter in microwave dish. Pour graham cracker crumbs, sugar, and butter in bowl. Mix well. Press into a 9x12-inch pan. Spoon 1-1/3 cups Cool Whip over graham cracker crust, start layering bananas, pie filling, nuts, syrup, and pineapple. Make at least 2 layers. Spoon remaining 1-1/3 cups Cool Whip over layers. Make two more layers using same ingredients. Top with remaining Cool Whip. Top with marshmallow cherries and nuts. Refrigerate at least 2 hours. Serve cold. Refrigates up to 3 days.

CHEF COMMENTS

This recipe was created by my Grandmother Naomi Timmons.

Tagged: bananacake, cakes, desserts add tags

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