posted by Linda in MO 04-02-99 4:26 PM
STRAWBERRY BANANA SPLIT CAKE
2 cups graham cracker crumbs (about 32 squares)
1/2 cup butter or margarine, melted
1/4 cup sugar
FILLING:
1/2 cup butter or margarine, softened
2 cups confectioners' sugar
1 tablespoon milk
I teaspoon vanilla extract
3 large firm bananas, cut into 1/4-inch slices
2 cans (8 ounces each) crushed pineapple, drained
2 quarts fresh strawberries, sliced
TOPPING:
2 cups whipping cream
1/4 cup confectioners' sugar
1-1/2 cups chopped walnuts
Combine the crumbs, butter and sugar; press into an ungreased 13-in. x 9-in. x 2-in. dish.
Chill for 1 hour. In a mixing bowl, cream butter, confectioners' sug-ar, milk and vanilla.
Spread over crust; chill for 30 minutes.
Layer with bananas, pineapple and strawberries. In a small mixing bowl, beat cream until soft peaks form.
Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts.
Chill until serving. Yield: 12-15 servings.
(This was sent in by Joan Pacey)