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Banana Split Cake
Perfect for potlucks and casual dinners, this is a non-cream cheese version of the famous dessert known as Banana Split Cake. This version feeds a crowd, but you can always cut it in half for a smaller group.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
12
Author
Anna
Cost
5
Ingredients
Crust:
2
cups
graham crackers crumbs
½
cup
salted or unsalted butter
softened to the point of almost melted
Filling
4
large
bananas
¼
cup
fresh lemon juice
14
oz
can condensed milk
20
oz
can of pineapple, drained
1
box
instant pudding (3.5 oz or 4 serving size box)
French vanilla or vanilla flavored instant pudding
2
cups
milk
or as per pudding directions
12
oz
tub of whipped topping or 5 cups sweetened whipped cream
⅓
cup
chopped pecans or ice cream topping nuts
8
Maraschino cherries
Instructions
Mix the crumbs with the butter and press into the bottom of a 9x13 inch dish.
Slice the bananas and brush them with some of the lemon juice. Lay them across the crust.
Mix the condensed milk with the remaining lemon juice and pour over the bananas.
Spread drained pineapple over the condensed milk mixture.
Whisk together the pudding mix and milk until it starts to thicken, then pour over the pineapple.
Spread whipped topping all over the top and chill for about 6 hours or overnight.
Shortly before serving, sprinkle top with nuts and dot with well-drained cherries.