Banana Split Dessert
Prep time
Total time
Serves: 12
First Layer
  • 2 cups graham cracker crumbs
  • ¼ cup melted butter
  • ¼ cup white sugar
Second Layer
  • 2 cups icing sugar
  • ½ cup butter, room temperature
  • 1 egg (or liquid egg replacer)
  • 1 tsp vanilla
Third Layer
  • 3-4 fresh bananas
  • 2, 10 oz packs frozen strawberries, thawed and drained
  • 1 medium can crushed pineapple, drained (about 1 cup)
Fourth Layer
  • 2 cups Cool Whip
  • 1 cup chopped walnuts
  1. Combine the ingredients for the first layer in a 9x13 pan and chill for 1 hour.
  2. For the second layer, cream the icing sugar and butter together; add the egg and vanilla and mix well. Spread over the crumb layer and chill another hour.
  3. Slice bananas and place on icing sugar layer, spread the strawberries over the bananas and then the pineapples over the strawberries.
  4. Spread the Cool Whip on fruit layers and sprinkle top with walnuts.
  5. Chill until ready to use, the longer, the better.
  6. Keep refrigerated
Note: my grandma's original recipe called for 1 egg---a raw egg---that never gets cooked. Back in her day raw eggs didn't pose a health risk, now there is risk for salmonella. Use a raw egg if that's your thing, or safely use a liquid egg or other egg replacer.
Recipe by Nurse Loves Farmer at