I asked my husband what dessert he wanted me to make to go with the ribs we’re having tonight and he said either Banana Split Cake or Ice Cream Crunch. Mmm, it’s been a long time since we’ve had either of those!
Well, I ended up making these single serve Banana Split Cakes. I love using these single serve containers for desserts!
Here’s the Banana Split Cake recipe I used. I halved it to make these 6 servings.
1 stick butter, melted
2 cups crushed graham crackers
2 eggs at room temperature
½ stick butter at room temperature
2 cups powdered sugar
1 small can crushed pineapple, drained
8 oz. container of Cool Whip
½ cup chopped nuts
1 small jar Marchino Cherries (I left them out…we don’t care for them)
Mix the melted butter with the crushed graham crackers and press into a 9” X 13” pan. Do not bake.
Beat the 2ggs, ½ stick of butter and powdered sugar for 10 minutes (make sure you mix them this long). Spread the mixture over the crust. Top with sliced bananas and pineapple, then top with cool whip, nuts and cherries. Refrigerate at least 2 hours.
Here’s some photos I took while making my little banana split cakes.
press graham cracker crust in containers
spread filling over crust…doesn’t look like much, but it’s very rich…and yummy!
top filling with sliced bananas and pineapple
top with cool whip and nuts. And that’s all there is to it. Can’t wait for dessert tonight!!
HAPPY MEMORIAL DAY WEEKEND EVERYONE!