"An easy no-bake sweet treat. Perfect for those hot summer months when turning the oven on is unbearable." — Judy
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1 (16 ounce) package
vanilla wafers, crushed
1 (20 ounce) can
crushed pineapple, drained
1 (8 ounce) package
1 (12 ounce) container
frozen whipped topping, thawed
I made this for my banana lovin' niece who turned 7 on friday. Because the kids all swarmed around the cake, and then devoured it, I didn't get to try it, but they said it was "really, really good". Before I added the whipped topping, I drizzled a 7.25 oz. bottle of "Twix Magic Shell" (made by Smuckers) over the bananas, put it in the frige to harden and then added the whipped topping. Oh and I also soaked the sliced bananas in the pineapple juice to prevent browning. Thank you so much Judy, my nieces & nephews once again think that I'm the bomb!!
The crust was good, but overall it was just alright. Probably won't make again.
My co-worker found this recipe and brought it to work. Makes ALOT, served 10 pple for two days of dessert. I will be savoring the last serving of this weeks' run tomorrow. TRY THIS RECIPE!!! Oh, let me just say to put pineapple in strainer. First time I didn't drain sufficiently and it made dessert a bit too liquidy.
This is a delish and easy recipe. I used Graham cracker crumbs and 3 T sugar instead of the vanilla wafer crackers. My husband took one bite and said "OH MY GOSH!"
OUTSTANDING! Made this for Memorial Day picnic - what a hit! It ALL went! I added banana cream pudding made from package directions and poured over pineapples. Everyone wants this recipe now!
This is FABULOUS!!! You can use crushed graham crackers instead of vanilla wafers & drizzle chocolate syrup over the cherries for added flavor. I do Weight Watchers, so I used fat free everything & it was still MMMM..sooo good!
Delicious! We made this recipe but used 2 pkgs of cream cheese. Nothing else changed and it was a hit! Super easy
I have been using a recipe very similar to this one for years and it gets rave reviews every time.
One IMPORTANT detail that gets over looked is to save the pineapple juice and cut your bananas into the juice and allow them to sit in there for a few min. This will keep the bananas from turning brown and keep it fresher looking longer. also it is important to squeeze the pineapple to get ALL the juice out not just let the juice drain out using gravity.
Plus you can then drink the pineapple banana combo for good health.
Another good tip is to freeze the "crust" part before putting on your cream cheese layer, this will make it easier to spread as it keeps the crust in place.
another spin on the cake is to use gramcrackers as opposed to vanilla wafers. but both are equally good, its all preference.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Split Cake II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 339
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