Banana Split Cake with Pineapple & Strawberries
A decadent and delicious cake that will have you going bananas after every bite!
Yield
32 servingsPrep
20 minCook
20 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
graham cracker crumbs
|
*
|
| ¼ | cup |
butter
or margarine |
|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 1 | cup |
butter
or margarine, softened |
|
| ½ | teaspoon |
vanilla extract
|
|
| 32 |
oreo cookies
|
*
|
|
| ⅔ | cups |
butter
or margarine, melted |
|
| ½ | cup |
butter
or margarine |
|
| 2 ½ | cups |
sugar
powdered |
|
| 2 | large |
eggs
|
|
| 5 |
bananas
sliced leghtwise |
*
|
|
| 20 | ounces |
pineapple
can drained |
|
| 4 | cups |
strawberries
whole |
*
|
| 1 | cup |
heavy whipping cream
|
|
|
nuts
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
graham cracker crumbs
|
*
|
| 59 | ml |
butter
or margarine |
|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 237 | ml |
butter
or margarine, softened |
|
| 2.5 | ml |
vanilla extract
|
|
| 32 | each |
oreo cookies
|
*
|
| 158 | ml |
butter
or margarine, melted |
|
| 118 | ml |
butter
or margarine |
|
| 591 | ml |
sugar
powdered |
|
| 2 | large |
eggs
|
|
| 5 | each |
bananas
sliced leghtwise |
*
|
| 578 | ml/g |
pineapple
can drained |
|
| 946 | ml |
strawberries
whole |
*
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | x |
nuts
chopped |
*
|
Directions
MAKE CRUST:
Mix ingredients for first crust and press in bottom of a 9 x 13 pan.
Bake 10 minutes at 350℉ (180℃). and cool.
Blend all ingredients for second crust thoroughly; pat dough on bottom of a pan.
Bake at 400℉ (200℃). for about 10 minutes or until golden brown.
Cool. Crush cookies and mix them with the margarine. Press mixture in bottom of pan.
MAKE FILLING:
Whip margarine/sugar/egg mixture with electric mixer and spread over cooled crust.
Place bananas, cut side down, on top of above layer. Spread on the pineapple chunks, then the strawberries.
Whip the cream, cover the whole dish with whipped cream, and sprinkle with nuts.
Refrigerate 4 hours before serving.
