I’m having loads of fun with my mom. Today we’re going to go check out the garage sales! Obviously we’ve been super busy. Here’s a quick recipe that I L-O-V-E! A favourite from my younger years. I made it yesterday and I’m tempted to finish off the rest of the pan for breakfast dessert!
Banana Split “Cake”
1/2 cups Graham Crumbs
1/3 cup non-hydrogenated margarine, melted
2 pkg. (250 g each) Brick Cream Cheese, softened
1 cup sugar
1 can (14 fl oz/398 mL) crushed pineapple in juice, drained
6 bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) Vanilla Instant Pudding
2 cups thawed cool whip whipped topping, divided
1 cup chopped pecans
MIX graham crumbs and margarine; press onto bottom of 13×9-inch pan. Freeze 10 min.
BEAT cream cheese and sugar with electric mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping. Refrigerate at least 5 hours. Slice remaining 2 bananas just before serving; arrange on cool whip. Serve.
My modification: double the graham cracker crumb bottom. My mom used to put maraschino cherries (cut in half) in-between two of the layers.
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