This recipe was given to Lulu by her late mother-in-law, Anita Clark, who was a fabulous cook. This is rich, delicious, and sure to get raves.
Lulu's Banana Split Cake
2 cups graham cracker crumbs
1/2 cup melted butter*
1 cup (2 sticks) butter*
16 ounces powdered sugar
1 tsp vanilla
16 ounces crushed pineapple in its own juice
1- 8 ounce whipped topping****
1/2 cup chopped nuts
Maraschino cherries (optional)
Combine graham cracker crumbs with 1/2 cup melted butter, and press in bottom of 9" x 13" pan.
Cream 1 cup butter, 2 eggs, sugar, and vanilla and spread over crust.
Drain pineapple, reserving juice to drink, and spread pineapple over creamed mixture. Slice 4 bananas over pineapple. Spread whipped topping over top and sprinkle with nuts. Add a few maraschino cherries if used.
Chill 8 hours before serving.
*Original recipe called for using 1 cup margarine, but to make this heart healthy I've replaced with butter.
** Do NOT use store-bought eggs raw. For this recipe use farm fresh eggs to greatly reduce possibility of salmonella
***Dip bananas in fresh lemon juice to reduce incidence of browning and keep fresh looking before adding to the cake.
****Original recipe called for Cool Whip, but a better alternative would be to whip your own cream or use Reddi Whip.