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April 9, 2008

Tried 'n' True: Make this Banana Split Cake in layers

By Jackie Lindley The Tribune Star Wed Apr 09, 2008, 09:18 AM EDT

TERRE HAUTE — Who doesn’t like banana splits?

Years ago I got a banana split cake recipe.

Don’t remember who gave this to me, but Gene was at a Soil and Water Conservation meeting and this was bought for everyone to try.

Everyone enjoyed this cake. Gene got the recipe for me to try. (Men, you can get recipes to try.)

Anyway, it has been one of my favorites.

Everyone sure enjoys this recipe, and we don’t have to bake the cake. This is made in layers.

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Banana Split Cake

First: Two cups graham cracker crumbs; one stick of melted butter; mix together and press in 9x13 pan.

Second: Five or six bananas sliced over crumbs.

Third: Mix 1 cup sugar, 1 1/4 sticks butter or oleo and 2 eggs. In a sauce pan over medium to low heat, blend all ingredients with mixer for 15 minutes or until thick. Cool. Then spread over the bananas.

Fourth: One large can crushed pineapple, drained; add on top of mixture.

Fifth: Add one large carton of Cool Whip. Put over pineapple.

Sixth: Top with pecans and diced maraschino cherries. Keep in refrigerator. You can make this recipe a day ahead of when you plan to serve it.

Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.

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