Banana Split Cake

A decadent and delicious cake that will have you going bananas after every bite!

Yields:	1 batch
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Ingredients

2	cups	graham cracker crumbs
1/4	cup	butter	or margarine
2	cups	flour, all-purpose
1/2	cup	sugar
1	cup	butter	or margarine, softened
1/2	teaspoon	vanilla extract
32	each	oreo® cookies
2/3	cups	butter	or margarine, melted
1/2	cup	butter	or margarine
2 1/2	cups	sugar	powdered
2	large	eggs
5	each	bananas	sliced leghtwise
20	ounces	pineapple, canned	can drained
4	cups	strawberries	whole
1	cup	heavy whipping cream
1	x	nuts	chopped

Directions

MAKE CRUST: Mix ingredients for first crust and press in bottom of a 9 x 13 pan. Bake 10 minutes at 350 degrees F. and cool.

Blend all ingredients for second crust thoroughly; pat dough on bottom of a pan. Bake at 400 degrees F. for about 10 minutes or until golden brown.

Cool. Crush cookies and mix them with the margarine. Press mixture in bottom of pan.

MAKE FILLING: Whip margarine/sugar/egg mixture with electric mixer and spread over cooled crust. Place bananas, cut side down, on top of above layer. Spread on the pineapple chunks, then the strawberries.

Whip the cream, cover the whole dish with whipped cream, and sprinkle with nuts. Refrigerate 4 hours before serving.

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Member Review

Leek Potato Soup

Soup remained lumpy after pureeing. I think it would be better to cook the leeks/onions with the potatoes in addition to the sauteeing. I added fresh dillbecause I thought it needed jazzing up. Would probably preferred straight chicken stock rather than 50-50 mixture with water.