Hope you had a fabulous weekend! And a belated happy Easter to those who celebrate.
We had a busy day, starting with exchanging Easter baskets with Tadd…
Followed by a trip over to my Great Aunt’s house for a big family gathering, then a trip to a local park to hang out with some friends. It was a lovely day. Gorgeous weather too.
As usual, I contributed one of the desserts to the family Easter meal. This time I decided to make something that my mom used to make when I was growing up. She passed the recipe onto me, and whenever I make it, it’s always a HUGE hit. It’s a great warm weather recipe, because it doesn’t require use of the oven.
No Bake Banana Split Cake
12-oz box vanilla wafers (ignore the fact that there are 2 boxes in this pic)
2 sticks butter
1 brick cream cheese
2 cups confectioner’s sugar
20-oz can of crushed pineapples
5 or 6 bananas
1 tub of whipped topping
a handful or two of chopped walnuts
12 or so maraschino cherries
The first step is Tadd’s favorite part…Crush the vanilla wafers (click the link for an amazing demonstration of this important step)! Melt the butter and combine with the crushed wafers. Press evenly into the bottom of a 9×13 pan.
Mix the cream cheese and sugar until it has a creamy, frosting-like consistency. Spread over the vanilla wafer crust.
Drain the pineapples and spoon in an even layer over the cream cheese. Slice the bananas and place on top of the pineapple layer.
Spread the whipped topping over the bananas, and then sprinkle with chopped walnuts, and top with cherries. Viola!
When I say it was a hit…Some people had seconds and I know of at least one person who had thirds. I have zero leftovers. People just love this stuff. Give it a try!