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Cooking with Gregg

Banana Split Cake


2 sticks softened butter

2 cups crushed graham cracker crumbs

2 beaten eggs

2 cups powdered sugar

4 to 6 sliced bananas

1 2lb size can crushed pineapple, drained

1 large container of Cool Whip

1 small jar of maraschino cherries

1/2 cups crushed pecans

Mix 1 stick of the butter with the graham cracker crumbs and press into a 13x9 inch pan.  Beat the eggs, remaining butter, and powdered sugar together for 10 minutes with an electric mixer.  Spread the mixture over the crumbs and arrange sliced bananas on top.  Spread pineapple over the bananas and cover with the Cool Whip.  Sprinkle with the nuts and arrange cherries on top.  Refrigerate overnight!

 

 

 

 
 
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