Banana Split Cake


Ready in: 30mins


2 c graham cracker crumbs

1/2 c butter, melted

1 (80z) package cream cheese

1/4 c butter, softened

3 c confectioner’s sugar

4 bananas

1 (20 oz) can crushed pineapple, drained

1 qt strawberries, stemmed and quartered

1 1/2 c sugar-free strawberry glaze (doesn’t have to be sugar-free -_^)

1 (12 oz) container lite frozen whipped topping, thawed (also doesn’t have to be lite)

1 (10 oz) jar maraschino cherries, drained and quartered


  1. In a medium bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom of a 9×13″ baking pan. Chill to set.
  2. In a large bowl, mix together the cream cheese, butter and confectioner’s sugar until smooth and creamy. Spread over the chilled graham cracker crust. Arrange the sliced bananas over the cream cheese mixture. Then cover the drained, crushed pineapple. Place strawberries cut side down over the pineapple layer, then coat with strawberry glaze. Spread the whipped topping over the strawberry layer, decorate with maraschino cherries, and sprinkle with chopped nuts.
  3. Refrigerate for at least 4hrs before serving.

This is a simple, yet extremely tasteful treat and perfect for this upcoming spring season. I hope you enjoy this as much as I did!

~ Alexis


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