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Banana Split Cake VI

Rated as 4 out of 5 Stars

"A creamy frozen treat with a cornflake crust that is reminiscent of the popular dessert. Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs."
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Ingredients

1 h servings 263 cals
Original recipe yields 24 servings (1 9x13 inch pan)

Directions

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  1. Combine 1/2 cup margarine with cornflake crumbs, then press into the bottom of a 13x9 inch pan. Chill in the refrigerator for 30 minutes.
  2. Mix together eggs, vanilla extract, 1 cup margarine and confectioners' sugar until smooth. Pour mixture over the chilled cornflake crust. Slice bananas lengthwise and place over the egg mixture. Spoon pineapple over the bananas, then spread whipped topping over the top to cover. Sprinkle with chopped nuts. Refrigerate overnight before serving.

Nutrition Facts


Per Serving: 263 calories; 16.5 g fat; 29.2 g carbohydrates; 1.5 g protein; 16 mg cholesterol; 160 mg sodium. Full nutrition

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Reviews

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My granny used to make this for us. Its very rich and not ideal for a diabetic but boy does it taste good! We used to fight over the last piece, LITeRAlly!