It was my friend, John's birthday Saturday. An ordinary cake would not do for this extraordinary friend and person. This over-the-top-delish dessert fit the bill. Sunday, we celebrated his Birthday amongst great friends. When the guests were gone, there was not even a crumb left of this dessert. This is not an exact photo of my recipe, yet you see the idea. I use Strawberries and Chocolate Syrup on the top on my Cake. Banana Split Cake
Pecan Cookie Crust:
1 1/2 C. Flour
1/3 C Finely Chopped Pecans
1/3 C Brown Sugar
1/2 C (1 stick) Butter (softened)
Mix together until a fine crumb like consistency. Press into an ungreased 9x13 pan. Bake at 375 for 15 minutes. Cool Completely before adding the next layers.
Layer #1
1 C. Butter
2 C. Powdered Sugar
Beat on high 5-10 minutes until smooth, light, and fluffy. Spread over cooled Crust.
Layer the following:
2-3 Sliced Bananas
1 20 oz Can Well-Drained Crushed Pineapple (You may use Fresh Pineapple)
1 Pint of Whipping Cream, Whipped with 1/4 C. Powdered Sugar and 1 tsp Vanilla added
Drizzle Chocolate Syrup on Top (sparingly- you can add additional chocolate syrup when serving)
1/2 C Chopped Pecans
Top with
1-2 C. Fresh Strawberries or Raspberries (if you do not use berries, you may top each slice with a maraschino cherry at serving time)
Refrigerate 4-6 Hours before serving! Enjoy!
I
