Strawberry Banana Split Cake
recipe from Lisa @ The Cutting Edge of Ordinary


2 cups graham cracker crumbs

1/2 cup (1 stick) butter

1/4 cup granulated sugar



1 ½ sticks butter, softened

3 cups confectionery sugar

1 ½  tablespoons milk

1 ½ teaspoons vanilla


2 large bananas cut into 1/4 inch slices

1 – 20oz can (large) crushed pineapple, drained well

1-pound fresh strawberries (if using frozen sliced strawberries defrost and drain)

Coconut, if desired

16oz whipped topping (larger tub)


For the crust: combine the crumbs, butter and sugar in bowl and, press into an ungreased 13x9x2 dish. Chill for 1/2 hour.


In a mixing bowl cream butter, confectioners sugar, milk & vanilla. Spread over crust, chill for 1/2 hour. Layer strawberries, bananas, pineapple, and coconut (if desired). Any fruit can be substituted and chocolate syrup can be added also. Spread Cool Whip over the fruit. Top with nuts or toasted coconut.  Keep refrigerated.