Recipe: Banana Split Cake
1 stick oleo
2 ½ c. vanilla wafers, crushed
2 (8 oz.) pkg. cream cheese, softened
1 ½ c. white sugar
4 lg. bananas, sliced and dipped in pineapple juice (so they won’t get dry)
1 lg. can crushed pineapple, drained
Melt oleo and mix into vanilla wafers. Press into a glass 9×13-inch pan. Bake 5 minutes at 350°. Beat together cream cheese and sugar and spread over crust after it has cooled. Mix together with bananas and Cool Whip and spread on top. You can sprinkle with maraschino cherries and nuts. Refrigerate overnight. I always slice the bananas and put them on, then put the Cool Whip on.
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This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.