Banana Split Cake
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup (1 stick/4oz./112g) butter or margarine, melted
3/4 cup granulated sugar
16 ounces cream cheese
1 tsp. vanilla extract
4 bananas, sliced
1 (8 oz.) can crushed pineapple, drained
1 (8 oz.) container Cool Whip (or any other brand of frozen non-dairy whipped topping), thawed
24 maraschino cherries
1/2 cup chopped pecans
1/4 cup chocolate syrup (optional)
Mix together crust ingredients. Press into a 9 x 13-inch pan. Freeze for 10 minutes.
Beat the 3/4 cup sugar, cream cheese and vanilla at medium speed of electric mixer until well blended. Spread over crust. Arrange 4 sliced bananas over cream cheese mixture. Sprinkle with drained crushed pineapple. Top with whipped topping. Decorate with chopped pecans and maraschino cherries. Refrigerate for 5 hours. When ready to serve, slice the 2 bananas and arrange over dessert. Drizzle chocolate syrup over cake, if desired.
Makes 24 servings.