Recipe by Terry
"A lighter version of the easy no-bake dessert. This has fresh strawberries and bananas as well as pineapple and maraschino cherries."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
graham cracker crumbs
1 (8 ounce) package
1 (20 ounce) can
crushed pineapple, drained
strawberries, stemmed and quartered
1 1/2 cups
sugar free strawberry glaze
1 (12 ounce) container
lite frozen whipped topping, thawed
1 (10 ounce) jar
maraschino cherries, drained and quartered
I used to make this exact cake years ago. I do have a tip though... after you prep the crust... bake it for 10 minutes. Don't overcook it however as it will turn hard as cement, but the baked crust makes the dessert.
Good for a kids party but I wouldn't recommend it as an adult dessert. A little messy and not at all attractive when served.
Great! Just like the one Mom used to make, except without the raw eggs. I substituted Neufchatel for the cream cheese and added 1 tsp vanilla to the cheese/butter/sugar mix.
This is a very good recipe. I work for a hotel, the hotel has an evening social(serving food ) to the guest. I made this for them and they really enjoyed it. I will make this again... For the hotel and at home. Thanks for the great recipe.
Delish! Easy to make, I used a prepared graham cracker pie shells and made 2. I didn't have glaze but really didn't miss it. Also canned real whipped cream and Hershey's chocolate sauce. This will be a summer favorite, everyone loved it.
I have used this same recipe with one alteration. It is easier and less fattening. Rather than making a graham crust, just place a lyer of graham crackers in the bottom of the pan and make a day ahead and refridgerate. This dessert is also a great make ahead and freeze for unexpected social events. Love it!
This is a very good recipe. I didn't use the strawberry glaze, but used chocolate syrup and nuts on top like a sundae. It was a big hit with my family.
Thanks so much for sharing! I have been looking for an eggless version of this recipe! Changes: I used the canned whipped topping (instead of CoolWhip)to add to each piece just before serving AND I drizzled warm ganache (using the all recipes Pro Ganache recipe). I toasted pecans to throw on there, too. What a hit! This recipe will be made again and again!
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Split Cake IV
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 103
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Discover the simple secret to super-moist banana cake.
Watch how to make this easy and fast banana cake.
Who knew you could make a banana split even more delicious!