2 cups graham cracker crumbs
1/2 cup melted butter
2 cups confectioners’ sugar
1 cup butter, softened
6 bananas, peeled and halved lengthwise
1 (20 ounce) can crushed pineapple, drained
1 quart fresh strawberries, halved
1 (16 ounce) package frozen whipped topping, thawed
1 cup chopped walnuts
3 hrs 40 mins
- Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9×12 inch baking pan. Chill in freezer for at least 15 minutes.
- In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don’t try to save time).
- Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.
- 421 kcal
- 43.6 g
- 64 mg
- 27.6 g
- 2.7 g
- 3.6 g
- 181 mg
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe by Carol
“A lovely summer cake that requires no cooking. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.”
Categories: Banana Cake