Banana Split Cake VI

A creamy frozen treat with a cornflake crust that is reminiscent of the popular dessert. Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 263 Calories

Ingredients

• 2 eggs
• 1 cup margarine
• 1 tablespoon vanilla extract
• 2 cups confectioners' sugar
• ½ cup margarine, softened
• 1 (16 ounce) container frozen whipped topping, thawed
• 2 (15 ounce) cans crushed pineapple, drained
• 2 cups cornflakes cereal crumbs
• 6 banana
• chopped walnuts

Recipe Instructions

Step 1

Combine 1/2 cup margarine with cornflake crumbs, then press into the bottom of a 13x9 inch pan. Chill in the refrigerator for 30 minutes.

Step 2

Mix together eggs, vanilla extract, 1 cup margarine and confectioners' sugar until smooth. Pour mixture over the chilled cornflake crust. Slice bananas lengthwise and place over the egg mixture. Spoon pineapple over the bananas, then spread whipped topping over the top to cover. Sprinkle with chopped nuts. Refrigerate overnight before serving.