Banana Split cake
This easy banana split cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Banana Split cake
This easy banana split cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Ingredients
Method
- cups cold milk ( I use 1%)
- packages (4 serving size) vanilla instant pudding
- (8 ounce) carton Cool Whip
- cup chopped pecans
- Mix crumbs, 1/4 cup sugar, and melted butter. Press firmly into bottom of 13 x 9 inch pan. Freeze 10 minutes.
- Beat cream cheese and remaining sugar with electric mixer on medium speed until fluffy. Spread carefully over crust; top with pineapple. Slice the bananas into the reserved pineapple juice (this will keep them from turning brown), drain, and arrange over pineapple.
- Pour milk in a medium bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes, or until thickened. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining whipped topping; sprinkle with pecans. Refrigerate 5 hours or overnight. Makes 24 servings. Serve each piece with a drizzle of chocolate syrup and topped with a cherry.
Tips for the Best Banana Split cake
- Pre-heat & Prep: Always gather all ingredients before cooking banana split cake.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
