Grease a 9 x 13 baking dish. In medium bowl,
combine graham crackers and melted butter,
stirring until crumbs are evenly moistened.
Press in to an even layer in pan. Refrigerate.
In a medium bowl, mix together cream cheese and
sugar on medium speed until light and fluffy,
about 3 minutes. Using a rubber spatula, fold in
the 8 ounce container of cool whip. Spread on
top of graham cracker crust.
Arrange banana slices in a single layer on top of
cream cheese filling. Top with an even layer of
pineapple, and then an even layer of
Cover with the 12 ounce container of cool whip.
Sprinkle with walnuts and drizzle with chocolate
syrup. Refrigerate at least 4 hours or
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