Banana Split Cake
- 4 cups crushed graham crackers
- 3 sticks butter, room temperature
- 2 eggs
- 16 -ounce box powdered sugar
- 20 -ounce can crushed pineapple, drained
- 2 to 3 bananas, sliced
- 12 -ounce container whipped topping
Preheat oven to 350 degrees F.
Beat the eggs, 2 sticks butter, and the powdered sugar until fluffy. Spread mixture on cooled crust. Add layer of crushed pineapple and layer of sliced bananas. Cover with whipped topping and sprinkle with nuts or graham crackers. Refrigerate for 1 hour.
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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