Ingredients for Banana Split Cake
- Graham Cracker Crumbs
- Sugar
- Butter
- Philadelphia Cream Cheese
- Crushed Pineapple
- Bananas
- 2 cups milk
- Vanilla Flavor Instant Pudding And Pie Filling Mix
- Cool Whip Topping
- Planters Pecans
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How to Make Banana Split Cake
- Combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted butter. Mix well.
- Press the mixture firmly into the bottom of a 13x9-inch baking pan.
- Freeze for 10 minutes.
- In a separate bowl, beat 8 ounces cream cheese and ¾ cup granulated sugar with an electric mixer on medium speed until smooth and creamy.
- Carefully spread the cream cheese mixture evenly over the graham cracker crust.
- Top with 1 cup drained crushed pineapple.
- Slice 4 medium bananas lengthwise into halves or thirds, depending on size. Arrange them over the pineapple layer.
- In a medium bowl, whisk together 2 cups milk and 2 (3.4 ounce) instant vanilla pudding mixes until smooth and thickened (about 2 minutes).
- Gently fold in 1 cup whipped topping.
- Spread the pudding mixture evenly over the banana layer.
- Top with the remaining 1 cup whipped topping.
- Sprinkle generously with ½ cup chopped pecans.
- Refrigerate for at least 5 hours, or preferably overnight, to allow flavors to meld and the cake to set completely.
- Just before serving, slice the remaining 2 bananas and arrange them on top of the cake.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
102g
Fat
42g
Carbs
11g
