Banana Split Cake

Name: Banana Split Cake
Ingredients: 6 c. all-purpose flour; 1 1/2 c. chopped nuts; 1 1/2 c. brown sugar, packed; 1 lb. butter or margarine, softened; 2 c. Cookie Crumb Crust Mix; 1/4 c. butter or margarine, melted; 2 eggs; 1 c. butter or margarine, softened; 2 c. powdered sugar; 3 to 4 bananas; 1 (15 1/4 oz.) can crushed pineapple, drained; 1 (13 1/2 oz.) c. chopped nuts

12 ingredients

7 steps

Ingredients

6 c. all-purpose flour
1 1/2 c. chopped nuts
1 1/2 c. brown sugar, packed
1 lb. butter or margarine, softened
2 c. Cookie Crumb Crust Mix
1/4 c. butter or margarine, melted
2 eggs
1 c. butter or margarine, softened
2 c. powdered sugar
3 to 4 bananas
1 (15 1/4 oz.) can crushed pineapple, drained
1 (13 1/2 oz.) c. chopped nuts

Directions

1

In a medium bowl, combine Cookie Crumb Crust Mix and 1/4 cup melted butter or margarine.
2

Press into an unbuttered 13 x 9-inch pan.
3

In a medium bowl, combine eggs, 1 cup butter or margarine and powdered sugar; beat 10 to 15 minutes, until smooth.
4

Spread over crust mix that is in pan.
5

Slice bananas evenly over top of mixture.
6

Spread crushed, drained pineapple over bananas evenly. Top with whipped cream; sprinkle with nuts.
7

Refrigerate 3 to 4 hours.