Banana Split Cake
Perfect for potlucks and casual dinners, this is a non-cream cheese version of the famous dessert known as Banana Split Cake. This version feeds a crowd, but you can always cut it in half for a smaller group.
Servings 12
Cost 5
Ingredients
Crust:
- 2 cups graham crackers crumbs
- ½ cup salted or unsalted butter softened to the point of almost melted
Filling
- 4 large bananas
- ¼ cup fresh lemon juice
- 14 oz can condensed milk
- 20 oz can of pineapple, drained
- 1 box instant pudding (3.5 oz or 4 serving size box) French vanilla or vanilla flavored instant pudding
- 2 cups milk or as per pudding directions
- 12 oz tub of whipped topping or 5 cups sweetened whipped cream
- ⅓ cup chopped pecans or ice cream topping nuts
- 8 Maraschino cherries
Instructions
- Mix the crumbs with the butter and press into the bottom of a 9x13 inch dish.
- Slice the bananas and brush them with some of the lemon juice. Lay them across the crust.
- Mix the condensed milk with the remaining lemon juice and pour over the bananas.
- Spread drained pineapple over the condensed milk mixture.
- Whisk together the pudding mix and milk until it starts to thicken, then pour over the pineapple.
- Spread whipped topping all over the top and chill for about 6 hours or overnight.
- Shortly before serving, sprinkle top with nuts and dot with well-drained cherries.
