Banana Split "Cake"

169  Ratings
  • 15 min prep
  • 5 hr 15 min total
  • Makes 24 servings, 1 piece (93 g) each.


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Banana Split "Cake" Recipe

Ingredients

  • 1-1/2 cups Honey Maid Crumbs
  • 1/3 cup non-hydrogenated margarine, melted
  • 2 pkg. (250 g each) brick cream cheese, softened
  • 1 cup sugar
  • 1 can (14 fl oz/398 mL) crushed pineapple in juice, drained
  • 6 bananas, divided
  • 2 pkg. (4-serving size each) vanilla instant pudding mix
  • 2 cups cold milk
  • 2 cups thawed Cool Whip Whipped Topping, divided
  • 1 cup chopped pecans

Instructions

  • Mix  crumbs and margarine; press onto bottom of 13x9-inch pan. Freeze 10 min.
  • Beat  cream cheese and sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
  • Beat  pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip; spread over banana layer in pan. Top with remaining Cool Whip. Refrigerate 5 hours.
  • Slice  remaining bananas just before serving; arrange over dessert. Sprinkle with nuts.

Recipe Tips

Better For YouGood news!! You'll save 50 calories and 3 grams of total fat per serving by preparing as directed using brick light cream cheese, skim milk, vanilla fat-free instant pudding mix and Cool Whip Light Whipped Topping.

Size-WiseThis banana split-inspired dessert makes a great treat to share with both friends and family.

SubstituteSubstitute 24 Honey Maid wafers, finely crushed, for the 1-1/2 cups Honey Maid crumbs.

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Nutrition Information

Makes 24 servings, 1 piece (93 g) each.

Nutrition per serving:

  • Calories 270 
  • Total fat 15 g
  • Saturated fat 6 g
  • Cholesterol 25 mg
  • Sodium 290 mg
  • Carbohydrate 33 g
  • Dietary fibre 2 g
  • Sugars 25 g
  • Protein 4 g
  • Vitamin A 10 %DV
  • Vitamin C 8 %DV
  • Calcium 4 %DV
  • Iron 2 %DV

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