WKYT - Chef Walter - Recipes

Banana Split Cake Monday, May 17, 2010


2 cups graham cracker crumbs
1/2 cup butter, melted
1 8 oz pkg cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
4 bananas
1 20 oz can crushed pineapple, drained
1 quart strawberries, capped and quartered
1 1/2 cups strawberry glaze (sugar free if available)
1 12 oz container lite frozen whipped topping, thawed
½ cup chopped nuts (your favorite kind) (optional)


In a medium bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom of a 9x13 inch baking pan. Chill to set. In a large bowl, mix together the cream cheese, butter and confectioners' sugar until smooth and creamy. Spread over the chilled graham cracker crust. Arrange the sliced bananas over the cream cheese mixture. Cover the bananas with the drained crushed pineapple. Place strawberries cut side down over the pineapple layer, then coat with the strawberry glaze. Spread the whipped topping over the strawberry layer, and sprinkle with chopped nuts. Cover and refrigerate at least 4 hours before serving.


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