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My review
Banana Split Cake V
DAISEEP
"This rich and delicious banana split cake is made from scratch! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."
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Ingredients
35 m servings 327 calsOriginal recipe yields 24 servings (1 -9x13 inch pan)
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- US
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine flour, 3/4 cup margarine and chopped pecans. Press into the bottom of a 9x13 inch pan. Bake in preheated oven for 20 mintes. Remove from oven and allow to cool.
- In a large bowl, combine 1 cup margarine, eggs and confectioners' sugar. Beat with an electric mixer for 6 minutes or until fluffy. Spread over cooled crust. Slice bananas and arrange on filling. Slice strawberries and layer over bananas. Cover with whipped topping and garnish with a sprinkling of chopped nuts.
Nutrition Facts
Per Serving: 327 calories; 20.4 g fat; 35.2 g carbohydrates; 3 g protein; 16 mg cholesterol; 141 mg sodium. Full nutrition
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Reviews
Read all reviews 1011 Ratings
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Most helpful positive review
1/31/2008
You can substitute cream cheese for the eggs (8 oz for each egg). This is rich but very yummy and I found best to make the night before. It sets and cuts much better.
Most helpful critical review
6/10/2012
If you make this...make sure it's going to be eaten within the day. When I printed it..didn't say what to do with pineapples, so I made them (chunks not crushed) the 1st layer sunk in filling. T...
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1/31/2008
You can substitute cream cheese for the eggs (8 oz for each egg). This is rich but very yummy and I found best to make the night before. It sets and cuts much better.
3/28/2011
This is one of everyone's favorites cakes I make for the guys at work. It's light, refreshing. and a great warm weather cake (but I will eat anytime). I do use a smaller tub of cool whip and t...
5/30/2005
A very similar recipe was given to me 20 years ago by a friend who moved shortly afterwards. I lost my copy and have been trying to remember the recipe. Thanks so much for submitting this recipe...
12/10/2008
OMG!!! I had this recipe from my mother and had lost it in one of my moves. Everyone has been begging me to try to remember it. The only difference is butter instead of margarine and walnuts i...
8/20/2005
This recipe is great..... Only changes I made, I drizzie chocolate syrup over the strawberries and pineapples before I put the cool whip on. I also make it with a graham cracker crust instead o...
6/30/2013
This is the old original recipe, love it. Few tips for success 1. Use the pasteurized eggs that come in a carton from the dairy section to make the raw eggs safer to eat. 2. Beat those eggs an...
6/10/2012
If you make this...make sure it's going to be eaten within the day. When I printed it..didn't say what to do with pineapples, so I made them (chunks not crushed) the 1st layer sunk in filling. T...
5/5/2009
The taste was good but the bottom crust part stuck to the pan. It was runny by just puttig it into the frig and if you froze it is was too frozen and fruit was all frozen. Something was just n...
5/16/2016
I used to make this all the time growing up. It was hands down my favourite dessert. My mom got the recipe from my granny in Georgia but I lost it when I moved. Thank you thank you thank you so ...