Banana Split Cake & Banana Split Pie Recipe

2 cups of graham cracker crumbs

2 sticks of margarine

1 box of powdered sugar

3 eggs

5 ripe bananas

1 small jar of maraschino cherries

1 large can of crushed pineapple

1 large container of non-dairy whipped topping

1 pkg. of pecan pieces

Mix 2 cups of graham cracker crumbs with 1 stick of melted butter and press into the bottom of a 9x13" pan. Mix powdered sugar, the other stick of margarine and eggs together until creamy. Spread onto crust. Layer on top the 5 (thinly sliced) bananas (lengthwise), pineapple (well drained), and whipped topping last. Garnish with pecan pieces and cherries. Chill for at least 1 hour before serving.

2 (8 oz) packages of cream cheese

2 1/4 cups of sugar

vanilla wafers

1 1/2 sticks of butter or margarine

1 regular carton of non-dairy whipped topping

3 or 4 bananas

chopped pecans

strawberries or cherries

1 large can of crushed pineapple

Crush wafers. Melt butter and 1/4 cup of sugar; pour over wafers and press into a 9x13 inch pan. Bake at 350° for 10 minutes. With a mixer, mix the cream cheese and 2 cups of sugar. Put this over cooled crust. Layer the remaining ingredients in this order: Pineapple, sliced bananas, whipped topping and pecans. Top with strawberries or cherries before serving.

Over 100 years ago, in the year 1904, there was a apprentice pharmacist by the name of David Strickler. He was employed at the Tassel Pharmacy in Latrobe, PA. While at work, he had a hobby of making delicious ice cream sundaes in various ways. One day he took a banana and sliced it down the middle to make it easier to eat. Upon doing this, he decided to add ice cream to the banana slices in which he promptly added three scoops of different flavors. Then, after adding flavored syrup to each of the scoops, he had a prized concoction. The result? The banana split that we love and enjoy today.