No-Bake Banana Split Cake
Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
2 cups powdered sugar
1/2 cup unsalted butter, softened
2 eggs
4 bananas, sliced
1 can (20 oz) crushed pineapple, drained
1 container (16 oz) whipped topping, thawed
1 cup chopped nuts (optional)
1 cup maraschino cherries, halved
Chocolate syrup, for drizzling
Directions:
In a bowl, mix graham cracker crumbs, 1/2 cup melted butter, and granulated sugar. Press into the bottom of a 9x13 inch dish to form the crust. Refrigerate while preparing the filling.
In a separate bowl, beat 1/2 cup softened butter with powdered sugar and eggs until light and fluffy. Spread this mixture over the crust.
Layer the sliced bananas evenly over the creamed mixture, followed by the drained crushed pineapple.
Spread the whipped topping over the pineapple layer.
Sprinkle with chopped nuts (if using) and arrange the maraschino cherries on top.
Drizzle with chocolate syrup before serving. Refrigerate for at least 4 hours or overnight to set properly.
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