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Banana Split Cake VI

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Shirley

A creamy frozen treat with a cornflake crust that is reminiscent of the popular dessert. Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs.

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Combine 1/2 cup margarine with cornflake crumbs, then press into the bottom of a 13x9 inch pan. Chill in the refrigerator for 30 minutes.
  2. Mix together eggs, vanilla extract, 1 cup margarine and confectioners' sugar until smooth. Pour mixture over the chilled cornflake crust. Slice bananas lengthwise and place over the egg mixture. Spoon pineapple over the bananas, then spread whipped topping over the top to cover. Sprinkle with chopped nuts. Refrigerate overnight before serving.
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Reviews

Shelita
0
5/26/2013

My granny used to make this for us. Its very rich and not ideal for a diabetic but boy does it taste good! We used to fight over the last piece, LITeRAlly!