Banana Split Cake

Name: Banana Split Cake
Prep time: 2 h
Ingredients: Banana Split Cake:; 6 1/2 graham cracker sheets (two 1 1/2-inch squares per sheet); 12 oz. cream cheese, at room temperature; ¼ c. granulated sugar; 8 oz. COOL WHIP Whipped Topping; Topping:; 16 oz. strawberries, hulled, and sliced; 10 oz. canned, crushed pineapple packed in juice, drained; 4 medium bananas, sliced; 8-oz. container light whipped topping; 3 T. pecans, chopped

Shared by Janet Urciuoli

Prep: 4 1/2 hr
Total: None
Ingredients: 11
Steps: 4

Cakes Desserts Holidays Kid-friendly

This delicious dessert can be enjoyed anytime, not just in the summer. Make it for your family gathering, Easter or any holiday of your choosing.

Ingredients

Banana Split Cake:
6 1/2 graham cracker sheets (two 1 1/2-inch squares per sheet)
12 oz. cream cheese, at room temperature
¼ c. granulated sugar
8 oz. COOL WHIP Whipped Topping
Topping:
16 oz. strawberries, hulled, and sliced
10 oz. canned, crushed pineapple packed in juice, drained
4 medium bananas, sliced
8-oz. container light whipped topping
3 T. pecans, chopped

Steps

Cover the bottom of a 9 x 13-inch pan with graham cracker sheets.
In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust. Spread the crushed pineapple over the pudding layer and top with bananas, add a layer of strawberries, then spread whipped topping.
Sprinkle pecans on top.
Refrigerate for at least 4 hours, or overnight.

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