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Strawberry Banana Split Cake

Strawberry Banana Split Cake
This scrumptious is so easy to make but so impressive to serve. I've used the recipe for potlucks, showers and birthdays.—Joan Pacey, Ennismore, Ontario
12-15 ServingsPrep: 20 min. + chilling

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • FILLING:
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 3 large firm bananas, cut into 1/4-inch slices
  • 2 cans (8 ounces each) crushed pineapple, drained
  • 2 quarts fresh strawberries, sliced
  • TOPPING:
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1-1/2 cups chopped walnuts

Directions

  • Combine the crumbs, butter and sugar; press into an ungreased 13-in.
  • x 9-in. dish. Chill for 1 hour.
  • In a bowl, beat the butter, confectioners’ sugar, milk and vanilla
  • until smooth. Spread over crust; chill for 30 minutes. Layer with
  • bananas, pineapple and strawberries.
  • In a small bowl, beat cream until soft peaks form. Add confectioners'
  • sugar; beat until stiff peaks form. Spread over fruit. Sprinkle
© Taste of Home 2013

2 of 2

Strawberry Banana Split Cake (continued)

Directions (continued)

  • with nuts. Chill until serving. Yield: 12-15 servings.
Nutrition Facts: 1 serving (1 piece) equals 481 calories, 33 g fat (16 g saturated fat), 76 mg cholesterol, 205 mg sodium, 46 g carbohydrate, 3 g fiber, 5 g protein.
© Taste of Home 2013