Banana Split Cake
A lighter version of the easy no-bake desert. This has
fresh strawberries and bananas as well as pineapple
and maraschino cherries. Makes 1 - 9x13 inch pan
2 cups graham cracker crumbs
1/2 cup butter, melted
1 (8 ounce) package cream cheese
1/4 cup butter, softened
3 cups confectioners sugar
4 bananas
1 (20 ounce) can crushed pineapple, drained
1 quart strawberries, stemmed and quartered
1 1/2 cups sugar free strawberry glaze
1 (12 ounce) container lite frozen whipped topping,
thawed
1 (10 ounce) jar maraschino cherries, drained and
quartered
In a medium bowl, mix together the graham cracker
crumbs and melted butter. Press into the bottom of a
9x13 inch baking pan. Chill to set.
In a large bowl, mix together the cream cheese, butter
and confectioners' sugar until smooth and creamy.
Spread over the chilled graham cracker crust. Arrange
the sliced bananas over the cream cheese mixture. Then
cover with the drained crushed pineapple. Place
strawberries cut side down over the pineapple layer,
then coat with the strawberry glaze. Spread the
whipped topping over the strawberry layer, decorate
with maraschino cherries and sprinkle with chopped
nuts.
Refrigerate at least 4 hours before serving
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