BANANA SPLIT CAKE II RECIPE | ALLRECIPES
An easy no-bake sweet treat. Perfect for those hot summer months when turning the oven on is unbearable.
Provided by Judy
Categories Desserts Fruit Desserts Banana Dessert Recipes
Total Time 4 hours 25 minutes
Prep Time 25 minutes
Yield 1 13x9 inch pan
Number Of Ingredients 9
Steps:
- Combine the crushed vanilla wafers and melted margarine. Pat into the bottom of one 9x13 inch pan.
- Beat the cream cheese and confectioners' sugar together until light and fluffy. Spread over the top of the vanilla wafer crust. Spoon crushed pineapple over the cream cheese layer. Then layer sliced bananas over the pineapple. Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries.
- Chill for at least 4 hours before serving.
Nutrition Facts : Calories 643.8 calories, CarbohydrateContent 76 g, CholesterolContent 20.5 mg, FatContent 37.6 g, FiberContent 2.9 g, ProteinContent 4.8 g, SaturatedFatContent 14.9 g, SodiumContent 353.1 mg, SugarContent 40.3 g
STRAWBERRY BANANA SPLIT CAKE RECIPE: HOW TO MAKE IT
This scrumptious is so easy to make but so impressive to serve. I've used the recipe for potlucks, showers and birthdays.—Joan Pacey, Ennismore, Ontario
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Combine the crumbs, butter and sugar; press into an ungreased 13-in. x 9-in. dish. Chill for 1 hour., In a bowl, beat the butter, confectioners’ sugar, milk and vanilla until smooth. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries. , In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving.
Nutrition Facts : Calories 481 calories, FatContent 33g fat (16g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 205mg sodium, CarbohydrateContent 46g carbohydrate (34g sugars, FiberContent 3g fiber), ProteinContent 5g protein.
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- Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. , In a large bowl, cream butter and the remaining 3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined., Pour into prepared pan (pan will be full). Bake at 325° until a toothpick inserted near the center comes out clean, 75-85 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.
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