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Banana Split Cake Recipe


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     Banana Split Cake

Category   Desserts - Breads
Sub Category   None
Servings   10 to 12 servings

2 c graham cracker crumbgs
1/2 c melted margarine
2 c powdered sugar
2 eggs
1 c margarine, softened
4 or 5 large bananas, peeled and halved lengthwise
1 can (20 oz) crushed pineapple, well drained
1 quart fresh strawberries, stems removed and halved (or whole frozen)
1 container (14 oz) prepared whipped dessert topping
1/2 c chopped walnuts

Combine cracker crumbs and melted margarine thoroughly and press into bottom of 9 x 12 inch baking pan. Chill in freezer at least 15 minutes.
In a medium bowl of electric mixer, combine powdered sugar, eggs and softened margarine; beat at medium speed 20 minutes. This is important, so don't try to save time.
Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas.
Distribute strawberries over pineapple and spread dessert topping evenly over all. Sprinkle with walnuts and refrigerate at least three hours or overnight before serving.

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