Kitchen Crafts 'n' More

Wednesday, August 01, 2007 Jeannie's Banana Split Cake - a Lighter Version of the Summertime Dessert Favorite

Banana Split Cake
Thanks again go to Jeannie for sending in this delicious recipe. This one has been lightened up a bit, so help yourself to two servings! ;)

A lighter version of the easy no-bake desert. This has
fresh strawberries and bananas as well as pineapple and
maraschino cherries. Makes 1 - 9x13 inch pan

2 cups graham cracker crumbs
1/2 cup butter, melted
1 (8 ounce) package cream cheese
1/4 cup butter, softened
3 cups confectioners sugar
4 bananas
1 (20 ounce) can crushed
pineapple, drained
1 quart strawberries, stemmed
and quartered
1 1/2 cups sugar free
strawberry glaze
1 (12 ounce) container lite
frozen whipped topping, thawed
1 (10 ounce) jar maraschino
cherries, drained and quartered

1 In a medium bowl, mix together the graham cracker
crumbs and melted butter. Press into the bottom of a 9x13
inch baking pan. Chill to set.
2 In a large bowl, mix together the cream cheese, butter
and confectioners' sugar until smooth and creamy. Spread
over the chilled graham cracker crust. Arrange the sliced
bananas over the cream cheese mixture. Then cover with the
drained crushed pineapple. Place strawberries cut side down
over the pineapple layer, then coat with the strawberry
glaze. Spread the whipped topping over the strawberry layer,
decorate with maraschino cherries and sprinkle with chopped nuts.
3 Refrigerate at least 4 hours before serving

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Posted by HappySlob :: 10:36 AM :: 0 comments

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