Recipe by Tammy Livingston
"This great recipe belonged to my Grandma and requires no cooking."
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graham cracker crumbs
2 (8 ounce) packages
1 1/2 cups
1 (15 ounce) can
crushed pineapple, drained
1 (16 ounce) container
frozen whipped topping, thawed
1 (16 ounce) jar
maraschino cherries, drained
This was my mothers recipe almost to the "T". a couple of things i have learned from making it over the years: 1. before putting on the cream cheese freeze the crust for a few hours, will make your life a lot easier 2. adding vanilla adds an excellent little flavor (it does get hidden amongst the flavors but you can tell its there) 3. soaking the bananas in the pineapple juice (dont get the heavy syrup kind) will keep the bananas from turning brown before you get to serve it. plus the pineapple/banana juice you just made tastes good too!!!
This was good on the first day, and much better the next day. Hubby and his friend liked it with chocolate syrup, but I thought that made the cake too sweet. My biggest complaint was that this cake, although good, was not worth the cost we paid for all the ingredients.
I made this for my husband to take to work to celebrate a co-worker's birthday.
I thought it would be an easy alternative to taking the fixings for real banana
splits (which she loves!). Everyone loved it and requested the recipe. The co-worker
liked it so much she took "leftovers" home for her children. The recipe is great but
I made a few simple changes---less sugar in the crust mixture (cut to about 1/4 cup,
used "light" cream cheese to cut fat, used fewer maraschino cherries, and kept the
crushed peanuts to about 1/2-3/4 cup. It was still great! I will definitely make this
I have made so many desserts from this site and this is the BEST recipe I have ever made. I did shave chocolate on top and it looked unbelievable. Thanks for sharing.
This is absolutely one of the best tasting desserts I've ever had. I remember my mom making it when I was a child and have never thought of it since until I read this recipe. The whole family loves it. It's going in our family favorites file, right now.
WOW! It was amazing! Made it for a small get together and got RAVE reviews! Subbed the peanuts for pecans....other then that i followed to the T. Great recipe! thanks!
I need to get my mom's recipe for this dessert because her's is PERFECT. I made this one yesterday as the recipe states. It's very good but alittle on the bland side. I know my mom's had choc. syrup on top and the filling had a distinct butter flavor that was out of this world. In fact, if I remember correctly she mentioned once how the filling had a whole stick of butter in it. Well, I liked this one OK but will contact my mom to get her recipe.
Delicious! I freeze the crust and cream cheese layers way ahead of time, to save work. I whip one pint of heavy cream rather than whipped topping. I thinly slice 4 cups of strawberrries, mixed with 2 tablespoons of sugar, rather than using the cherries. I layer the bananas, then pineapple, then strawberries, then whipped cream. I toast 1/2 cups of sliced almonds and sprinkle them on top, rather than peanuts. Our family likes this variation.
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Style Banana Split Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 413
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