BANANA SPLIT CAKE

*ingredients:


°1 stick melted butter

°1 box graham cracker crumbs

°1 (8 ounce) soft cream cheese

°1/4 cup soft butter

°3 cups powdered sugar

°4 bananas cut into slices

°1 (20 ounce) can crushed pineapple, drained

°1 bowl (16 ounces) cold whipped cream, melted or 1 1/2 cups heavy whipping cream

°1 (4 ounces) maraschino cherries, sourced

°1 cup chop walnuts 

°Hot fudge sauce, a little warm

°1 tablespoon rainbow sprinkles 

* instructions:


In a medium bowl, combine graham crackers with melted butter.Press the crust firmly into the bottom of a 9″ x 13″ glass or ceramic dish, and let it cool in the freezer for about 10 minutes, until firm.


In a medium bowl, beat cream cheese, 1/4 cup butter, and powdered sugar until creamy, about 5 minutes.Don’t be attracted to adding milk, it will take a few minutes, but the mixture will blend perfectly!


Spread the cream cheese mixture over the cooled graham cracker crust.Add a layer of sliced ​​bananas on top of the cream cheese mixture.Distribute the pineapple pieces evenly on the banana.

Spread the cool mixture evenly over the pineapple and banana layer using a rubber spatula.Garnish with pecans/walnuts and maraschino cherries.

Sprinkle the candy chocolate over the candy and sprinkle the rainbow beads over the top.Refrigerate at least 4 hours before slicing to allow layers to settle.


Enjoy !

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