Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Banana Split Dessert Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1574g | |
| Calories 4506 | |
| Calories from Fat 2062 | 46% |
| Total Fat 234.02g | 293% |
| Saturated Fat 125.86g | 503% |
| Trans Fat 0.0g | |
| Cholesterol 572mg | 191% |
| Sodium 3959mg | 165% |
| Potassium 2469mg | 71% |
| Total Carbs 568.86g | 152% |
| Dietary Fiber 33.3g | 111% |
| Sugars 271.28g | 181% |
| Protein 54.36g | 87% |
Ingredients Convert Measures
- 1/2 c. butter, melted
- 2 c. graham cracker crumbs
- 2 Large eggs
- 1 lg. box instant vanilla pudding
- 1 (20 ounce.) can crushed pineapple, well liquid removed
- 4 med. bananas, sliced (about 3 c.)
- 1 (9 ounce.) carton frzn whipped dessert topping, thawed
- 1/2 c. coarsely minced pecans
- 1 (4 ounce.) jar Maraschino cherries, liquid removed (1/2 c.)
Directions
- Combine melted butter and cracker crumbs. Pat in bottom of 13 x 9 x 2-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 pecans. Cover; chill 6 hrs or possibly overnight. Garnish with cherries. Makes 12 servings.
