Real Recipes From Real Home Cooks ®

banana split cake

(1 rating)
Recipe by
Kathi Sherrill
Matewan, WV

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!

(1 rating)
yield 10 -12
prep time 45 Min

Ingredients For banana split cake

  • 1 pkg
    pecan shortbread cookies
  • 1 stick
    butter, melted
  • 1 can
    crushed pineapple (drained)
  • 3 lg
    bananas, sliced
  • 1 Tbsp
    lemon juice
  • 1 jar
    maraschino cherries(drained)
  • 1 can
    sweetened condensed milk
  • 1 pkg
    instant vanilla pudding
  • 4 c
    cool whip
  • 1 pkg
    chopped pecans
  • 1 c
    cold water

How To Make banana split cake

  • 1
    Slice 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.

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