Strawberry Banana Split Cake
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
Filling:
1/2 cup butter, softened
2 cups confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
3 large firm bananas, cut into 1/4-inch slices
2 cans (8 ounces each) crushed pineapple, drained
2 quarts fresh strawberries, sliced
Topping:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1-1/2 cups chopped walnuts
Combine the crumbs, butter and sugar; press into an ungreased 13-in. x 9-in. dish. Chill for 1 hour. In a bowl, beat the butter, confectioners’ sugar, milk and vanilla until smooth. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries.
In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving. Makes 12-15 servings.
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