Ingredients for No Bake Banana Split Cake
- Vanilla Wafers
- Bananas
- Eagle Brand Condensed Milk
- 2 tablespoons lemon juice
- Margarine
- Crushed Pineapple
- 1 (8 ounce) container Cool Whip whipped topping
- Pecans
- Maraschino Cherry
- Vanilla Instant Pudding Mix
- Coconut
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How to Make No Bake Banana Split Cake
- In a medium bowl, combine the chocolate wafer crumbs and melted margarine. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9x12 inch baking pan.
- Arrange the sliced bananas evenly over the crumb crust.
- In a small bowl, whisk together the sweetened condensed milk and lemon juice until smooth.
- Pour the sweetened condensed milk mixture over the bananas.
- Spread the drained crushed pineapple evenly over the milk mixture.
- Prepare the instant vanilla pudding according to the package directions. Spread the pudding over the pineapple.
- Gently spread the Cool Whip evenly over the pudding layer.
- Sprinkle the top with shredded coconut, chopped nuts (if using), and maraschino cherries (if using).
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
129g
Fat
42g
Carbs
12g
