Southern-Style Banana Split Cake
This banana split cake is so delicious! This recipe belonged to my grandma and requires no cooking.
graham cracker crumbs
2
cups
white sugar
¾
cup
butter, melted
¼
pound
cream cheese
2
(8 ounce) packages
confectioners' sugar
1 ½
cups
bananas, sliced
4
crushed pineapple, drained
1
(15 ounce) can
frozen whipped topping, thawed
1
(16 ounce) container
maraschino cherries, drained
1
(16 ounce) jar
crushed peanuts
12
ounces
 Combine graham cracker crumbs, white sugar, and melted butter in a large bowl; mix well. Press into a 9x13-inch cake pan; refrigerate until chilled, about 30 minutes.
  Beat together cream cheese and confectioners' sugar in the large bowl until smooth; spread over chilled graham cracker crust.
  Layer sliced bananas and crushed pineapple over cream cheese mixture; cover with whipped topping.
  Top with cherries and chopped nuts. Refrigerate for at least 1 hour and serve chilled.
