This cake made the rounds in the 70s and 80s, appearing at most of the potluck dinners and showers I attended in the Tillsonburg area. My mom used to make it whenever nieces and nephews were coming. It bears a very vague resemblance to banoffee pie and really does taste like a banana split. I generally avoid Cool Whip, but I just learned that the company started using real milk and cream in original Cool Whip in 2010, so it is possible I'll actually make this cake! I always enjoyed it when my mom made it!
No Bake Banana Split Cake (aka Tillsonburg Delight)
2 c crushed vanilla or graham wafers
1/2 c butter or margarine, melted
4 bananas
one tin Eagle Brand sweetened condensed milk
1/4 c lemon juice
1 can crushed pineapple, drained
1 container Cool Whip
Cherries, strawberries, nuts and/or chocolate chips for decorating
Mix together crushed wafers and melted butter and press into the bottom of a 9 x 13 inch pan. Slice bananas over crust. Mix Eagle Brand and lemon juice and pour over bananas. Spread pineapple over top, followed by Cool Whip. Decorate as you wish and refrigerate until serving.
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