banana split cake
(1 RATING)
This is a family favorite, especially in the summer time for cookouts, barbecues, and birthday parties. I also take it to all church functions and always receive rave reviews!
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prep time
45 Min
cook time
method
---
yield
10-12 serving(s)
Ingredients
- 1 package pecan shortbread cookies
- 1 stick butter, melted
- 1 can crushed pineapple (drained)
- 3 large bananas, sliced
- 1 tablespoon lemon juice
- 1 jar maraschino cherries(drained)
- 1 can sweetened condensed milk
- 1 package instant vanilla pudding
- 4 cups cool whip
- 1 package chopped pecans
- 1 cup cold water
How To Make banana split cake
-
Step 1Slice bananas; pour lemon juice over them and set them aside. Then, crush your cookies up into small crumbs in a medium bowl. Pour melted butter over cookies and mix well. Press cookie mixture in the bottom of a 9 x 13 pan. (I use a lasagne pan, because it holds more.) Set aside. With an electric mixer, mix together the cold water, instant pudding mix, sweetened condensed milk until it thickens. Then fold in the Cool Whip. Pour this pudding mixture on top of the cookie crust. Spoon pineapple on pudding mixture; then layer on the sliced bananas. Cover with 2 more cups Cool Whip and sprinkle with pecans and decorate with cherries. Leave in refrigerator overnight.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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