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Banana Split Cake Dessert

Mormon.Cook's picture
  Vanilla wafers 12 Ounce
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Powdered sugar 4 Cup (64 tbs)
  Butter/Margarine 1 Cup (16 tbs)
  Eggs 2
  Vanilla 1 Teaspoon
  Crushed pineapple 20 Ounce
  Bananas 4
  Lemon juice 1 Tablespoon
  Frozen whipped topping 2 Cup (32 tbs)
  Maraschino cherries 1 Tablespoon
  Chopped nuts 1 Tablespoon
  Chocolate syrup/Fudge sauce 1 Cup (16 tbs)

Crush vanilla wafers (about 4 cups crumbs). Melt 1/2 cup butter and pour over wafers; mix well. Press into pan and refrigerate 30 minutes. Combine powdered sugar, 1 cup butter, eggs, and vanilla. Beat with electric mixer until well blended and smooth, at least five minutes. Spread over vanilla wafer crust. Spread well-drained crushed pineapple over filling. Dip banana slices in lemon juice and place on top of crushed pineapple layer. Cover completely with whipped topping. Garnish with cherries and nuts; then drizzle chocolate syrup over entire top. Extra syrup may be drizzled over each piece as it is served.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 495 Calories from Fat 173

% Daily Value*

Total Fat 21 g32%

Saturated Fat 13 g65.2%

Trans Fat 0.5 g

Cholesterol 63.8 mg21.3%

Sodium 62.9 mg2.6%

Total Carbohydrates 76 g25.3%

Dietary Fiber 2.4 g9.5%

Sugars 56.1 g

Protein 3 g5.9%

Vitamin A 10.3% Vitamin C 10.1%

Calcium 3.4% Iron 3.9%

*Based on a 2000 Calorie diet

Banana Split Cake Dessert Recipe