Sunday, July 6, 2008

Yum yum!

Happy belated 4th of July! Hope everyone had a fabulous weekend!

Jeff's boss, had his last day on Thursday (he's moving up to the next team) so I made sme banana split cake for the occasion. Yum.

It's one of my favorite summer recipes, and it's easy to do to. It's basically just layering a graham cracker crust, cheesecake like filling, bananas, nuts, pineapple, whipped cream and then cherries and nuts on top. Easy peasy.

Banana Split Cake:
2 sticks butter (margarine is fine, just no low fat substitutes)
26 squares of graham crackers (13 graham crackers, as packaged), crushed
1/4 cup sugar
8 oz. cream cheese
1 egg
2 cups powdered sugar
2 Tablespoons of milk (reduced fat or skim is fine)
bananas (I used 4, but it will depend on the size of the bananas), sliced
1 large can of crushed pineapple, drained
1 cup nuts, chopped (I used walnuts, but just about anything will do)
1 large container of Cool Whip (the double sized containers, fat free/low fat is fine too)
maraschino cherries

1) Crust:
Mix 1 stick of butter (melted), crushed graham crackers and 1/4 c sugar. Pat into ungreased 9x13 pan.

2) Filling:
Beat together 1 stick butter (softened), cream cheese (softened), 1 egg, powdered sugar and milk. Blend well with mixer and spread evenly over crust.

3) Slice bananas and spread in a layer over cheesecake layer.

4) Drain juice from pineapple and spread over bananas.

5) Sprinkle 3/4 cup chopped nuts, then cover with a layer of cool whip.

6) Decorate with maraschino cherries and remaining chipped nuts.

7) Refrigerate at least 2 hours.

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