pwhayes 05-28-99 9:59 PM
Banana Split Cakes
Crust:
2 cups graham cracker crumbs
1 stick margarine, melted
Topping:
1 pkg. powdered sugar, sifted
2 8-oz. pkgs. cream cheese
1 tsp. vanilla
4 to 5 bananas, sliced
1 20-oz. can crushed pineapple, drained
Cool Whip
Chopped pecans
1 small jar maraschino cherries
To prepare crust, combine graham cracker crumbs and margarine in a bowl.
Place mixture in a 9-by-14-inch pan; chill.
Beat powdered sugar, cream cheese and vanilla; spread over crumb mixture. On top of cream mixture, place sliced bananas and crushed pineapple.
Spread Cool Whip,chopped pecans and maraschino cherries on top.
Refrigerate for a minimum of 4 hours before serving.
Banana Split Cake II
2 cups graham cracker crumbs
1 cup melted butter
3 sliced bananas
2 cups powdered sugar
1 cup butter
1 teaspoon vanilla
1 large can crushed pineapple, well-drained
1 small carton whipped topping
1 cup chopped nuts
1 small jar maraschino cherries, well-drained
Mix graham crackers with butter and pat into 9X13-inch pan.
Arrange a layer of banana slices on crust.
In a large bowl, beat powdered sugar, butter and vanilla for 20 minutes. Spread over bananas.
Spoon pineapple on top of powdered sugar mixture. Spread whipped topping over pineapple. Sprinkle with nuts. Place cherries on top.