Recipe for cooking Banana Split Cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Banana Split Cake

From the kitchen of Aggie Thomas - Mesa, Arizona

2 c. cookie crumbs
1/4 c. butter or butter replacement, melted
2 eggs
1 c. butter or butter replacement softened
2 c. sifted powdered sugar
3 to 4 bananas
1 (15 1/4 ounce) can crushed pineapple, drained
1 ( 13 1/2 ounce) carton whipped topping, defrosted
    or 1 pt. sweetened whipped cream
1/4 to 1/2 c. chopped nuts

In a med. bowl combine cookie crumbs and 1/4 c. melted butter or butter replacement. Press into an unbuttered 13 x 9 x 2-in. pan.

In a med. bowl, combine eggs, 1 c. softened butter or butter replacement and powdered sugar. Beat 10 to 15 mins., until smooth. Spread over crust in pan. Slice bananas evenly over mixture. Spread crushed pineapple evenly over bananas. Top with whipped topping or whipped cream. Sprinkle with nuts. Refrigerate 3 to 4 hours.

Makes approximately about 12 servings.