Banana Split Cake

Crust:
2 cups graham cracker crumbs
1/2 cup melted butter
Filling:
2 cups confectioners' sugar
2 eggs (equivalent in pasteurized egg product)
1 cup butter, softened

Topping:
6 bananas, peeled and halved lengthwise
1 (20 ounce) can crushed pineapple, drained
1 quart fresh strawberries, halved
1 (16 ounce) package frozen whipped topping, thawed
1 cup chopped walnuts

Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at
least 15 minutes.
In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).

Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineappl evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.

Banana Split Cake

Crust:
16 ounce package vanilla wafers, crushed
1 cup margarine, melted

Filling:
1 (8 ounce) package cream cheese
2 cups confectioners' sugar

Topping:
1 (20 ounce) can crushed pineapple, drained
6 bananas
1 (12 ounce) container frozen whipped topping, thawed
1/4 cup chopped walnuts
8 maraschino cherries

Combine the crushed vanilla wafers and melted margarine. Pat into the bottom of one 9x13 inch pan.
Beat the cream cheese and confectioners' sugar together until light and fluffy. Spread over the top of the vanilla wafer crust. Spoon crushed pineapple over the cream cheese layer. Then layer sliced bananas over the pineapple. Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries.

Banana Split Cake

Base:
1 white cake mix
Filling:
2 cups milk
2 boxes vanilla pudding
8 oz softened cream cheese

Topping:
bananas sliced
crushed pineapple 1 can
cool whip
maraschino cherries
walnuts

Prepare cake mix according to directions and cool. Mix cream cheese, milk and pudding together in a bowl and spread on top of cooled cake.

Top with sliced bananas and crushed drained pineapple. Top with cool whip and cherries and walnuts. Refrigerate for about 1 hour, then serve.

BANANA SPLIT CAKE

4 oz. sweet cooking chocolate
1/4 cup water
2 1/2 cups all-purpose flour
1 tsp. salt
1 tsp. soda
3/4 cup shortening
1 1/2 cups sugar
2 eggs
2 reserved egg whites
1 cup mashed ripe bananas
1 tsp. vanilla
1 cup buttermilk
3/4 cup chopped nuts
Filling:
3/4 cup sugar
3/4 cup evaporated milk
2 eggs, separated (reserving
whites for cake)
3 Tbsp. butter or margarine
3/4 cup chopped nuts
1/4 cup mashed ripe banana
1 tsp. vanilla
Glaze:
1 (3 oz.) sq. unsweetened
chocolate
2 Tbsp. butter or margarine
3 to 4 Tbsp. milk
1 cup powdered sugar
1/2 tsp. vanilla
chopped nuts

Heat oven to 375 degrees. Grease and flour three 8-inch round cake pans. In small saucepan, melt chocolate and water over very low heat, stirring constantly. Remove from heat. Lightly spoon flour into measuring cup. Level off. In medium bowl, combine flour, soda and salt. Set aside. In large bowl, cream shortening gradually. Add sugar. Blend in eggs and reserved egg whites. Beat well. Stir in 1 cup mashed bananas, vanilla and chocolate. Add flour mixture and buttermilk alternately; blend well. Stir in chopped nuts. Pour batter evenly into prepared pans. Bake for 25 to 30 minutes. Cool 5 minutes.

Remove from pans and cool completely. Place cake layers on serving plate. Spread 1/2 of filling over cake. Repeat with second layer. Top with third layer. Spoon glaze over top, allowing to drizzle down sides of cake. Sprinkle with
chopped nuts, if desired. Refrigerate leftovers.

Filling:
In medium saucepan, combine sugar, evaporated milk, egg yolks and butter. Cook over medium heat, about 10 to 14 minutes, until thickened, stirring constantly. Add 3/4 cup nuts, 1/4 cup mashed bananas and vanilla; cool to spreading
consistency, stirring occasionally.

Glaze:
In small saucepan, combine unsweetened chocolate, butter and milk. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Add powdered sugar and vanilla. Beat until smooth.