Banana Split Cake

By á-830

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 large egg whites
• 2 cups powdered sugar
• 1 cup unsalted butter, room temperature
• 6 bananas, peeled and halved lengthwise
• 1 (20-ounce) can (2 1/2 cups) crushed pineapple, drained
• 1 quart strawberries, hulled and halved
• 1 (16-ounce) tub whipped topping, thawed
• 1 cup chopped pecans

Details

Servings 8

Preparation

Step 1

Mix together the graham cracker crumbs and melted butter and press over the bottom of a 9- by 13-inch baking pan. Refrigerate for 30 minutes.
Beat the egg whites in a large mixer bowl until fluffy. Add the powdered sugar, 1/2 cup at a time, and the softened butter and beat for 10 minutes, until that mixture is fluffy.
Spread the butter mixture over the crust. Top with the bananas in an even layer, then the pineapple, then the strawberries.
Spread the whipped topping over the fruit layers and sprinkle with the pecans.
Cover and chill for three hours or overnight.