banana-split-cake-vi

Banana Split Cake VI

1 Review Add a Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h
Shirley
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 1 9x13 inch pan

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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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Review (1)

Rate This Recipe
Shelita
0

Shelita

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!

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Nutrition

Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet

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Southern Style Banana Split Cake

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Quick Banana Nut Cake