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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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 12
Author Cookie Madness

Ingredients

Crust:

  • 2 cups graham crackers crumbs
  • 1/2 cup salted or unsalted butter softened to the point of almost melted

Filling

  • 4 large bananas
  • 1/4 cup fresh lemon juice
  • 1 14 oz can condensed milk
  • 1 20 oz can of pineapple, drained
  • 1 small box instant pudding 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
  • 1/3 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.