Banana Split Cake Recipe With No Cream Cheese

Oh my goodness, let me tell you about this old fashioned, southern, family favorite dessert called Banana Split Cake, or Icebox Cake! My mother-in-law makes this at the holidays and no one can get enough of it. I knew I had to share it for all of you.

The original recipe calls for raw eggs, but many people would likely be worried about using them, so we changed to Egg Beaters to be on the safe side. Most of the recipes I have seen use a cream cheese filling and that is not the recipe my husband grew up with. We are sharing the one we know and love! I hope you give the recipe a try and enjoy it.

Ingredients

• Graham crackers
• unsalted butter
• Egg Beaters
• powdered sugar
• vanilla extract
• crushed pineapple
• bananas
• lemon juice to dip bananas
• whipped cream
• pecan pieces
• maraschino cherries

Step-by-Step Instructions

1. Preheat oven to 350ºF. Begin by making the graham cracker crust. You will need 14-18 full sheets (4 crackers in each sheet) to make 2 cups worth of crumbs. Crush the crackers in a food processor, blender, or in a plastic bag. Melt 1 ½ sticks (12 tablespoons) of butter in a microwave safe medium bowl, then combine the melted butter with graham cracker crumbs.

Bake crust in preheated oven for 5-7 minutes. Remove from oven and allow to cool, then place into refrigerator to cool further.

Make the filling once crust has cooled completely. In a large bowl with an electric mixer or the bowl of a stand mixer, combine egg beaters, 2 sticks of butter, and 2 ½ cups of powdered sugar. Mix for at least 20 minutes on medium speed, until nice and creamy. Add 1 teaspoon of vanilla extract towards the end of mixing, then mix a few extra minutes to make sure it is combined well.

Spread over the cooled graham cracker crust.

Drain the crushed pineapple juice as much as possible. Any extra juice can create a runny filling.

Spread drained pineapple over the filling in an even layer.

Cut the bananas into slices and either dip them into lemon juice or place into a bowl of lemon juice. This will help prevent browning of the bananas. Be careful to not add too much lemon juice or it will make the cake runny.

Layer the banana slices over the crushed pineapple.

On top of the bananas, spread a generous layer of whipped cream.

Cut maraschino cherries in half and place the cherry slices on top of the whipped cream.

Sprinkle the cake with chopped pecan pieces. Chill in the refrigerator 3-4 hours or overnight. Slice carefully, serve, and enjoy!