Strawberry Banana Split Cake

STRAWBERRY BANANA SPLIT CAKE

FROM MISSY

CRUST

2 cups

Graham cracker crumbs

1/2 cup

Butter, melted

1/4 cup

Sugar

FILLING

1/2 cup

Butter, softened

2 cups

Confectioners’ sugar

1 Tbsp

Milk

1 tsp

Vanilla extract

3

Large firm bananas, cut into 1/4-inch slices

2 cans

Crushed pineapple, drained (8 oz each)

2 quarts

Fresh strawberries, sliced

TOPPING

2 cups

Heavy whipping cream

1/4 cup

Confectioners’ sugar

1 1/2 cup

Walnuts, chopped

DIRECTIONS

Combine the crumbs, butter and sugar; press into an ungreased 13-in. x 9-in. dish. Chill for 1 hour. / In a bowl, beat the butter, confectioners’ sugar, milk and vanilla until smooth. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries. / In a small bowl, beat cream until soft peaks form. Add confectioners’ sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving.

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