Paula Deen Banana Split Cake Recipe
Do you love cool and creamy desserts? The Paula Deen Banana Split Cake Recipe is a classic treat.
Equipment
- Electric hand mixer
- 9x13 inch baking dish
- Small microwave-safe bowl.
- Large mixing bowl
- Measuring cups
- Rubber spatula
- Sharp knife
Ingredients
- 2 Cups Graham Cracker Crumbs
- 1/2 Cup Melted Butter
- 8 Oz Cream Cheese
- 2 Cups Powdered Sugar
- 3 Large Bananas
- 20 Oz Crushed Pineapple
- 16 Oz Whipped Topping
- 1/2 Cup Chopped Pecans
- 1 JAR Maraschino Cherries
Instructions
- Crush your graham crackers into very fine crumbs. Mix them with melted butter in a bowl. Press the mix into your baking dish firmly.
- Beat the cream cheese and sugar until smooth. Fold in some whipped topping for extra fluff. Spread this mix over your graham cracker crust.
- Slice your bananas into thin and even rounds. Layer them on top of the white cream. Drain your pineapple and spread it over bananas.
- Cover the fruit with more whipped topping now. Sprinkle pecans and cherries all over the top. Put the cake in the fridge for three hours.
Notes
- Drain the crushed pineapple very well before using.
- Use ripe bananas with small brown spots for flavor.
- Chill the dish for at least four hours today.
- Whip the cream cheese until it has no lumps.
- Apply the chocolate syrup right before you serve it.