Vintage Eats Recipe: 1987 Banana Split Cake

Lord willing, I’ll spend 4^th of July with a gathering of family and friends. However, this same place is possibly where temperatures are predicted to be in triple digits. Whew!

While that is not my favorite type of weather (too hot), I’ll enjoy fun times and celebrating a beloved sister’s birthday.

I may suggest we make this scrumptious dessert that can be assembled with a minimal amount of effort. Best of all, it’s no-bake! Just in case you’re looking for ice cream, there is none. But with extra chill from time in the freezer, you won’t miss it!

My Notes:

1. The recipe didn’t specify the type of nuts. The slivered almonds from my freezer worked well and looked nice.
2. The original recipe does not suggest putting the dessert in the freezer, but when I tried chilling it in the refrigerator, it was messy to slice. By freezing it, the slices came out more uniform and I liked the frozen texture, especially on a hot day!
3. I chose to put the nuts and Maraschino cherries on just before serving to keep the cherry juice, even though drained, from spreading.

Enjoy!

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Cookbook Corner

This recipe was printed in a cookbook from the First Reformed Church (formerly First United Church of Christ) in Bluffton, Indiana (1987). I posted another recipe from this cookbook recently: Japanese Chicken Salad. It’s rare I repeat a cookbook, but this is a cookbook worthy of repeating!

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My thoughts on America 250

This may sound cliché, but I am and have always been proud to be an American where people are free to live their lives and make their own decisions. It isn’t always easy to see the way some people think our nation should be run, but my family and I all believe in America and it’s freedoms and we hope this nation will continue to offer people opportunities to improve themselves.

Celebrate America’s birthday with grace, love and kindness.

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1987 Banana Split Cake

2 cups graham cracker crumbs

4 tablespoons margarine, melted

3 tablespoons sugar

2 cups powdered sugar

2 eggs

1 stick margarine

3 bananas, sliced

1 20-ounce can crushed pineapple, drained

1 10-ounce carton whipped topping

½ cup chopped nuts

20 Maraschino cherries, drained, halved—or leave whole for decoration

First layer:

1. Mix graham cracker crumbs, margarine, and sugar together.
2. Press crumb mixture in oblong 9×13-inch pan. Allow to set in refrigerator 45 minutes.

Second layer:

• Whip powdered sugar, eggs, margarine for 15 minutes – don’t skimp. Pour over first layer.

Third layer:

• Place banana slices, crushed pineapple, and whipped topping over the second layer.

Fourth:

• Freeze 2-3 hours.
• Upon removing from the freezer, let set at room temperature for 15 minutes so it is easier to slice. Sprinkle nuts and Maraschino cherries on cake.

Yield: 20 servings