"A lovely summer cake that requires no cooking. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs." — Carol
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graham cracker crumbs
bananas, peeled and halved lengthwise
1 (20 ounce) can
crushed pineapple, drained
fresh strawberries, halved
1 (16 ounce) package
frozen whipped topping, thawed
For the crust, I add a 1/4 cup of sugar, and for the buttercream, I skip the raw eggs and add in a tablespoon of milk and a teaspoon of vanilla instead which worked just fine.
The fruit made this light and refreshing, but I found the raw margarine cream a bit nauseating. I don't think I'll be making this again.
A great cook I worked with shared pretty much this same recipe with me in 1974, and I've made this many times since. Yes, it's rich, but it's delicious. Just small differences between the two recipes, but after reading this recipe I think I'll continue to make it the way I have been all these years. I add 3 T. sugar to the crust. And I guess I've always saved five minutes, since I've beat the buttercream 15 minutes and it's always been great. Back then I didn't have a stand mixer, so I'll bet even 15 minutes of beating isn't necessary if you do use one. I use 3-5 bananas, sliced into coins. I don't drain the pineapple -- why waste the good juices? I cook the undrained pineapple with 1 T. cornstarch over medium heat till thickened, then cool and spread over the filling. I don't use strawberries only because I know they can get "oozie" and watery as the dessert stands. After topping with the Cool Whip (a 12 oz. container is plenty) I garnish the top with finely chopped nuts and maraschino cherries. This dessert is to-die-for good, but VERY rich, so serve in small pieces!
This can be made with frozen egg substitute. Taste just as great. Usually one small carton contains the equivalent of 2 eggs, just enough for the recipe.
I really love this dessert. My aunt used to make it for summer family gatherings when I was a kid. I was excited when I found this version online. My aunt always used Cool Whip (like the recipes says) for the top, but I went ahead and whipped fresh cream (heavy whipping cream, 2 Tblsp. vanilla, 2 Tblsp. powdered sugar). I think it makes all the difference :-)
My family has been making this for years and we LOVE it! We slice the bananas into thin slices and use chopped pecans on the top. Like another reviewer stated I use halved cherries on top as well. Another idea is to use chopped pistachios. This is a GREAT dessert for a pot luck...it will be gone before you know it!
This is a very good, nice summer cake!!! I forgot to drain the pineapple, so mine isn't quite so appealing looking, but that's my own fault and not the fault of the recipe. Was going to take this in to work, but wouldn't after my faux pas. I will definately try another one to share at work,t hough, this time remembering to follow directions!
This is a great "cake"...It's tried and true. I lost my original recipe and glad I found this one online.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Split Cake I
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 249
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