BANANA SPLIT CAKE

 

*ingredients:
°1 stick melted butter
°1 box graham cracker crumbs
°1 (8 ounce) soft cream cheese
°1/4 cup soft butter
°3 cups powdered sugar
°4 bananas cut into slices
°1 (20 ounce) can crushed pineapple, drained
°1 bowl (16 ounces) cold whipped cream, melted or 1 1/2 cups heavy whipping cream
°1 (4 ounces) maraschino cherries, sourced
°1 cup chop walnuts
°Hot fudge sauce, a little warm
°1 tablespoon rainbow sprinkles
* instructions:
In a medium bowl, combine graham crackers with melted butter.
Press the crust firmly into the bottom of a 9″ x 13″ glass or ceramic dish, and let it cool in the freezer for about 10 minutes, until firm.
In a medium bowl, beat cream cheese, 1/4 cup butter, and powdered sugar until creamy, about 5 minutes.
Don’t be attracted to adding milk, it will take a few minutes, but the mixture will blend perfectly!
Spread the cream cheese mixture over the cooled graham cracker crust.
Add a layer of sliced ​​bananas on top of the cream cheese mixture.
Distribute the pineapple pieces evenly on the banana.
Spread the cool mixture evenly over the pineapple and banana layer using a rubber spatula.
Garnish with pecans/walnuts and maraschino cherries.
Sprinkle the candy chocolate over the candy and sprinkle the rainbow beads over the top.
Refrigerate at least 4 hours before slicing to allow layers to settle.
Enjoy !

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