Banana Split Cake

Servings: 24 squares
Author: Karlynn Johnston
Ingredients
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▢2 cups graham cracker crumbs
▢1/2 cup butter (melted)
▢3/4 cup granulated sugar
▢One 20 ounce can crushed pineapple (Liquid squeezed out and reserved)
▢6 bananas
▢One 8 ounce package cream cheese
▢2 cups confectioners’ sugar
▢One 12 ounce container frozen whipped topping (thawed)
▢1 jar maraschino cherries
▢¼ cup chopped walnuts
Instructions
Mix the graham crumbs, sugar, and melted butter in a bowl.
Get your 9×13 inch pan and press the graham mixture into the bottom. Refrigerate for 20 minutes to firm up.
Drain the crushed pineapple into a medium sized bowl. Making sure all liquid is squeezed out well and no liquid remains.
Slice the bananas into small circles and put them in the bowl with the reserved pineapple juice. Set aside.

With a electric mixer beat the cream cheese and the confectioners sugar until light and fluffy.
Spread the cream cheese mixture evenly over the graham cracker crust.

Spread the crushed pineapple over the cream cheese mixture.
Remove the sliced bananas out of the pineapple juice with a slotted spoon and lay them on top of the pineapple.
banana split cake with bananas layered in pan
Spread the whipped topping over top.
Place maraschino cherries on top about one per slice. Sprinkle chopped Walnuts on top.
Chill for at least 4 hours before serving.
Notes
Before serving you can drizzle with a chocolate sauce!