|
|
|
The Sun-Times - Heber Springs, AR
Cook Easy, Eat Good!
Banana Split Cake
email print
Comment
About this blog
By Mary Dent
Recent Posts
June 8, 2012 12:01 a.m.



When did things change?  I remember things from my childhood that I thought were nothing special and now realize they are priceless treasures and memories.  My family was (and is) very close.  We regard each other as wonderfully made individuals.  I KNOW you would love them if you ever met them.  Some of you do know them and understand where I'm coming from.  The rest of you will get to "meet" them as you continue to read my column.



By the time I came along my oldest brother had been married and was expecting a child of his own.  The next brother in line still lived at home along with my sister and other brother.  Our parents were the BEST!  Daddy worked hard and momma always made sure we had clean clothes, good food and happy hearts.  Our family income was what most people would modest.  In fact, looking back, I really don't see how they managed to provide for us as well as they did.  I guess it was determination and I KNOW a lot of hard work. 



My middle brother would often bring special treats home for us and one my favorites was the "fixings" for banana splits.  We would make them all together and sit on the front porch and as the ice-cream began to melt, enjoy the different flavors as they mixed together, strawberry, pineapple, chocolate and oh, of course banana. This is kind of a spin-off the typical banana split.  You will need:



2 1/2 sticks butter or margarine



2 cups graham cracker crumbs



2 eggs



2 cups powdered sugar



1 large can crushed pineapple (drained)



2-4 ripe bananas



1 large carton cool whip



chopped nuts and cherries (if desired)



Melt 1 stick of butter and mix with the graham cracker crumbs.  Pat into a 9X13 pan.  Beat eggs, powdered sugar and 1 1/2 sticks of butter for 15 minutes.  YOU HAVE TO BEAT IT THIS LONG OR IT WON'T TURN OUT RIGHT.  Spread this mixture over the graham cracker crust.  Slice the bananas and place over the creamy mixture.  (To keep my bananas from "turning" I sprinkle them with a little lemon juice or you can use some of the drained pineapple juice.)  Add drained pineapple, top with cool whip and sprinkle with nuts and cherries.  Place this in the fridge and TRY to stay out of it for a couple of hours.  I like to make mine the day before I'm gonna serve it. 



This is soooo good and you don't even have to heat up the kitchen to enjoy this treat.  You don't have to eat it fast to keep the ice-cream from melting like you do in a real banana split, but you'll want to.  Try this recipe, let me know what you think about it and remember to cook easy, but eat good!

Recent Posts

    latest blogs

    • Community
    • National