Seven-layer banana split finishes Christmas dinner with a flourish

Published 10:42 am Tuesday, December 20, 2011

Just when you think you have a lock on every single thing, from start to stop, an ugly gap suddenly rears its head.

If that void happens to be a dandy dazzler of a final finish for Christmas Eve or Christmas Day dinner, faithful Forum recipe-sharer Carol Wilson of Everett has a great answer to the problem.

She shares a new-to-us, make-ahead thing, always a huge plus in my book, that goes together when you can get to it, then waits in the refrigerator until needed.

What’s more, “I had this dessert at a friend’s house,” Carol says, “and had to have the recipe. It was delish and made a real hit with everyone. This makes a nice change of pace from all of the usual desserts served this time of the year.”

Friend’s 7-layer banana split dessert

First layer:

2 cups graham cracker crumbs

1 cube (1/2 cup) butter, melted

Second layer:

2 cups powdered sugar

2 cubes (1 cup) butter, softened

2 eggs (or use egg substitute)

Third layer:

5 bananas, sliced lengthwise

Fourth layer:

1 can (20 ounces) crushed pineapple, drained

Fifth layer:

2 packages (10 ounces each) frozen strawberries, thawed and drained

Sixth layer:

1 large container frozen whipped topping, thawed

Seventh layer:

Chopped maraschino cherries and ground walnuts to taste

For the first layer, combine the graham cracker crumbs and melted butter, mixing well; pat in bottom of a 9-by-13-inch pan.

For the second layer, in a mixing bowl, combine the powdered sugar, softened butter and eggs or egg substitute; beat for 20 (yes, 20 minutes); spread over the graham cracker layer.

For the third layer, arrange the sliced bananas over the second layer.

For the fourth layer, spread the crushed pineapple over the bananas.

For the fifth layer, spread strawberries evenly over the pineapple layer.

For the sixth layer, spread evenly with the whipped topping.

For the seventh layer, sprinkle evenly with the maraschino cherries and ground walnuts. Cover and refrigerate at least 3 hours before serving.

The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

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