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Recipe
Banana Split Dessert Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1812g | |
| Calories 5764 | |
| Calories from Fat 2526 | 44% |
| Total Fat 287.45g | 359% |
| Saturated Fat 151.8g | 607% |
| Trans Fat 0.0g | |
| Cholesterol 694mg | 231% |
| Sodium 4738mg | 197% |
| Potassium 2771mg | 79% |
| Total Carbs 761.01g | 203% |
| Dietary Fiber 35.6g | 119% |
| Sugars 449.82g | 300% |
| Protein 63.61g | 102% |
Ingredients Convert Measures
- 1/2 c. butter, melted
- 2 c. crushed graham crackers
- 2 Large eggs
- 2 c. sifted powdered sugar
- 3/4 c. butter, softened
- 1 teaspoon vanilla
- 1 (20 ounce.) can crushed pineapple, well liquid removed
- 4 medium bananas, sliced (about 3 c.)
- 1 (8 ounce.) carton frzn whipped dessert topping, thawed
- 1/2 c. coarsely minced nuts
- 1/3 c. maraschino cherries, liquid removed and cut up
Directions
- Combine melted butter and crushed graham crackers. Pat in bottom of 9 x 13 inch pan. Beat Large eggs on high speed of electric mixer till light, about 4 min. Add in powdered sugar, softened butter, and vanilla; beat 5 min. Spread over crumbs. Refrigerate30 min. Spread pineapple over creamed mix. Arrange bananas over pineapple; cover with whipped topping. Sprinkle with nuts and cherries. Cover. Chill 6 hrs or possibly overnight. Serves: 15 to 18.
