Cooking Wright

Banana Split Cake


2 cups Cookie Crumb Crust Mix
1/4 cup butter, melted
2 eggs (use egg substitute because eggs don’t get cooked)
1 cup butter, softened
2 cups sifted powdered sugar
3-4 bananas
15 1/4 oz. can crushed pineapple, drained
13 1/2 oz. carton whipped topping, thawed, or 1 pt. sweetened whipped cream
1/4-1/2 cup chopped nuts


In a medium bowl, combine Cookie Crumb Crust Mix and 1/4 cup melted butter. Press into an unbuttered 13x9 inch pan. In a medium bowl, combine eggs, 1 cup butter and powdered sugar. Beat 10-15 minutes, until smooth. Spread over crust in pan. Slice bananas evenly over top of mixture. Spread crushed pineapple evenly over bananas. Top with whipped topping or whipped cream. Sprinkle with nuts. Refrigerate 3-4 hours.

Cookie Crumb Crust Mix:
In great taste whenever your recipes call for a crumb crust.

6 cups flour
1 1/2 cup chopped nuts
1 1/2 cup brown sugar, firmly packed
1 lb. butter, softened

Preheat oven to 375. In a large bowl, combine flour, nuts and brown sugar. Blend will. With a pastry blender, cut in butter until mixture resembles cornmeal in texture. Press mixture firmly into 2 unbuttered shallow baking pans. Bake about 15 minutes. Cool. Crumble and put in a large airtight container. Store in a cool, dry place. Use within 4-6 weeks. Makes 10 1/2 cups of mix.

This mix can be used in place of graham cracker mix.

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