Banana Split Cake

~for crust~

  • 2 c. graham cracker crumbs
  • 1 stick unsalted butter, melted
  • 4 Tbs sugar

~for filling~

  • 2 8-oz. packages cream cheese, softened
  • 16 oz. powdered sugar
  • 1 tsp vanilla (plus a splash)
  • 4-5 bananas, sliced
  • 1 large can crushed pineapple, drained
  • 1 large carton Cool Whip
  • 1 c. pecans, finely chopped
  • 1 small jar maraschino cherries, drained and halved

In medium bowl, mix graham cracker crumbs, sugar, and melted butter.  Press into 13×9″ pan, pressing slightly up the sides.  Chill 45 minutes or bake at 375 F for 6-8 minutes, then chill completely.

In bowl of stand mixer, combine soft cream cheese, powdered sugar, and vanilla.  Beat until smooth.  Spread over chilled crust.  Arrange bananas over cheese mixture.  Spread pineapple over bananas.  Spread Cool Whip over pineapple, then sprinkle with pecans and cherries.

Chill 2-3 hours before serving.

Source: ??  I think this may have come from the Spjust Cookbook I bought at the Old Czech Bakery in West, TX, but I’m not 100% positive…

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