Banana Split Cake

This dessert was featured in a layout that I did for Vanessa's circle journal (featured in Canadian Scrapbooker in my Works of he{Art} article in the Summer 2006 issue!).

This recipe has been in our family for YEARS.  It's actually my aunt's recipe and I remember having it at her place when we would all get together for holidays.

It's sinful - there's an entire POUND of butter in a 9x13 pan!  (Oh, Ree would be so proud... :))  But as with everything, it's all about moderation.

Except it's so damned good that you won't be able to stop at one piece.  Or five....

I'm just sayin'...  This is why you're not getting a step-by-step photo recipe - this is just too dangerous in my house!!

Anyhow, here's the recipe - Enjoy!

And don't call me when you have to buy new pants... :)

Banana Split Cake

Ingredients:
3 c. graham cracker crumbs
1/2 lb butter, melted (don't say I didn't warn you...)
2 c. icing sugar
1/2 lb butter, softened
1 1/2 tsp. vanilla
2 eggs (*see below)
1 - 19 oz can pineapple, crushed (the pineapple, not the can...)
3 bananas
2 pkgs Dream Whip, prepared

Instructions:
1.  Combine graham cracker crumbs and melted butter.  Press into 9 x 12 inch greased baking pan. 

2.  In a medium bowl, beat together icing sugar, butter, vanilla and eggs for 20 minutes.  Spread evenly over graham cracker crust. 

3.  Drain pineapple well and spread evenly over creamed mixture. 

4.  Slice bananas and arrange over pineapple.

5.  Spread prepared Dream Whip topping over bananas and chill dessert for at least 15 minutes.

A few notes...
Because this recipe contains raw eggs, it NEEDS to be kept refridgerated! 

*If you are leary of using raw eggs in a non-baked dessert (especially if you will be serving this to small children, elderly or ill people), or if the thought of eating raw eggs creeps you out, you can substitute pasteurized eggs or liquid egg substitute that can be found in your dairy section - refer to the carton's directions to find out how much you need to replace the 2 raw eggs. 

Alternately, you can coddle the eggs first.

If you decide to use raw eggs after all, just make sure that they are very fresh!