BANANA SPLIT CAKE
Serves: 12 servings
 
Ingredients
  • 2 sticks oleo or butter
  • 2 c. graham cracker crumbs
  • 3 c. powdered sugar
  • 2 egg whites
  • 1 tsp. vanilla
  • 4 bananas, sliced
  • 1 (20 oz.) can crushed pineapple, drained
  • 1 (9 oz.) carton frozen whipped topping, thawed
  • 1 c. chopped pecans
  • 12 maraschino cherries
Instructions
  1. Combine 1 stick melted butter with crumbs and 1 cup powdered sugar. Mix well and press firmly into 13x9 inch baking pan. Combine remaining stick of butter, sugar, egg whites and vanilla; beat until creamy. Spread over crumb shell. Add a layer of bananas sliced, and crushed pineapple. Spread whipped topping evenly over fruit. Sprinkle with pecans and chopped maraschino cherries. Refrigerate until set.
Notes
Mary Elizabeth Larson
Recipe by Larsons' Favorite Recipes at https://www.larsoncookbook.com/banana-split-cake/