Moms Banana Split Cake Recipes

Steps:

• Combine the crushed vanilla wafers and melted margarine. Pat into the bottom of one 9x13 inch pan.
• Beat the cream cheese and confectioners' sugar together until light and fluffy. Spread over the top of the vanilla wafer crust. Spoon crushed pineapple over the cream cheese layer. Then layer sliced bananas over the pineapple. Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries.
• Chill for at least 4 hours before serving.

Steps:

• Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
• Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
• Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours.
• Slice remaining bananas just before serving; arrange over dessert. Top with nuts.

Steps:

• Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.
• In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).
• Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.

Steps:

• Preheat oven to 375°. Grease a 15x10x1-in. baking pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in bananas, sour cream and vanilla. In another bowl, whisk flour, baking soda and salt; gradually add to butter mixture. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Top cake with cherries, chocolate chips, marshmallows and, if desired, peanuts. Bake until chips are slightly melted and marshmallows puff, 3-5 minutes longer. Cool completely in pan on a wire rack; cut into bars. If desired, top with banana slices or banana chips before serving.

Steps:

• 1. Mix 1 stick melted butter and 2 cups graham cracker crumbs. Press into a 9 x 13 pan.
• 2. Beat together the following with an electric mixer for no less than 15 minutes: 2 eggs 2 sticks butter (room temp) 2 cups confectioners' sugar Spread mixture over crust.
• 3. Slice the bananas and cover the mixture. Spread the drained crushed pineapple over the bananas. Cover the pineapple with the Cool Whip.
• 4. Sprinkle the Cool Whip with the chopped nuts and some cherries. Drizzle on Hershey's Chocolate if desired. For best results, refrigerate overnight.

Steps:

• CRUST: Combine cracker crumbs& butter and mix.
• Press into a 9 x 13 pan.
• Set aside.
• FILLING: In a mixing bowl, combine the butter, sugar, eggs and vanilla.
• Beat for about 20 minutes.
• Pour on top of the cracker crumb crust.
• Set aside.
• TOPPING: Slice the banana's lenghtwise and (optional) dip in lemon juice to prevent browning.
• Arrange the banana slices on top of the batter.
• Spread the WELL DRAINED crushed pineapples over the bananas.
• Spread the whipped cream on top.
• Sprinkle with nuts and cherries.
• Chill for a few hours.
• Cut and serve.
• Variations:
• Cut up some fresh strawberries and layer on top of bananas, then add your pineapple.
• Grate dark chocolate on top of strawberries or bananas before adding your pineapple.
• Heat up some carmel and hot fudge ice cream toppings and drizzle on top of the nuts and cherries.