Banana Split Cake!

 
 
This is actually a very old recipe.  I am not sure how old it is, but I know that my mother used to make it when I was still at home and that has been a while.  I made this for my husband when we were just dating and he loved it.  He is the one who suggested I make this and put it on the blog.  I am sure he had his own selfish reasons for mentioning it, but it was a good suggestion.

This is a not actually a heavy dessert and there is no baking required so it's perfect for warmer weather.   I will caution that the recipe calls for two raw eggs and while raw eggs don't bother me if they are extremely fresh or pasteurized is even better, they do bother some people.  Also, this is my disclaimer, pregnant or nursing women should not ingest raw eggs.   I solved this dilemma by using egg substitute.  It is not only pasteurized, it's homogenized, fat free and cholesterol free and it works perfectly in this.
Here is what you will need:
 
2 cups graham crackers
1 stick butter
4 bananas
1 (20 oz.) can crushed pineapple drained
2 eggs or 2/3 cup egg substitute
2 cups confectioner's sugar
2 cups sliced strawberries
1 large frozen whipped topping
1 small jar maraschino cherries
2 cups chopped walnuts or pecans 
Bananas, graham cracker crumbs, butter, eggs or egg substitute, whipped cream, crushed pineapple, strawberries, confectioners sugar, walnuts, maraschino cherries.

Melt 1 stick butter and mix with 2 cups graham cracker crumbs.  Pat into the bottom of a 9"x13" baking pan.

Mix eggs or eggs substitute with confectioners sugar using an electric mixer.  Beat well and then pour over the graham cracker crust.
Drain the crushed pineapple well and layer it over the sugar/egg layer, next layer the sliced bananas and the sliced strawberries.  Next cover this with whipped topping.  Drain the maraschino cherries and place them on top either randomly or on what would be each serving.  Sprinkle walnuts on top.  Chill for about 2 hours before serving.
 
Banana Split Cake!

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