One of my favorite desserts to serve when it’s hot outside is Banana Split Cake. Not only is it cool and refreshing, but it’s no-bake so my kitchen stays cool, too.
Some years ago when my husband taught high school, one of his students brought this dessert to a get together. We requested the recipe and I always think of her when I make this dish.
Banana Split Cake
1 box graham crackers
2 sticks butter
1 8 ounce package cream cheese
1 box confectioners sugar
1 tbsp vanilla
2 cans crushed pineapple, drained
3 bananas, sliced
1 12 ounce container Cool Whip
1 bag chopped walnuts
1 jar maraschino cherries, optional
Crush graham crackers and spread in bottom of dish. Melt butter and pour onto crackers. Then blend cream cheese, sugar, eggs and vanilla until smooth and creamy. Pour mixture on top of crackers. Next, add drained pineapples; then add sliced bananas. Top with Cool Whip. Garnish with nuts and cherries. Refrigerate at least two hours before serving.