Wednesday, March 20, 2013

Banana Split Cake

If you are on Facebook, you've most likely seen the Banana Split Cake recipe. The recipes I have seen are full of calories. I tried to reduce mine by using fat free Cool Whip, omitting the pudding, and using half the amount of toppings.
Here is how I made mine. It turned out much like a no bake cheesecake. 
Banana Split Cake 

1 pkg. Lt. Cream Cheese
1/2 jar Smucker's Strawberry Topping (1 TBSP for drizzle)
2 chopped bananas
1 can crushed pineapple drained
2 TBSP Hershey's Syrup
1 8oz container Lite Cool Whip or 1 can fresh Redi-wip. 
1 8oz box light cream cheese softened 
1/2 pkg graham cracker crumbs
2 TBSP butter melted
2 TBSP sugar
1/4 c. roasted nuts crushed
12 Maraschino cherries

In a medium bowl use a mixer to blend the cream cheese and 1/2 of the small Smucker's strawberry topping. 
In a 9x13 pan add the graham cracker crumbs, butter and sugar and use the fork to mix them together. Use your hands to press to the bottom of the pan. Next slice up the bananas and lay flat on top of the crust. Add 1/2 of the cream cheese mixture over the bananas and spread out. Add the entire can of crushed and drained pineapple. Top with the remaining cream cheese. 

Next add the toppings in any order you would like. I used a TBSP of the strawberry juice and went one direction on the top and then went over that with chocolate syrup. Over that I added 1/4 dry roasted peanuts that I put in a plastic bag and beat with a rolling pin. (way to work out my aggression!) The last step was to add 12 cherries. Makes 12+ servings. 

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