Banana Split Cake

*Butter Crum Crust

2 cups flour
½ cups brown sugar
½ cut nuts-chopped
1 cup butter
Dash Salt
Mix together and press into bottom of 9”x13” pan.
Bake 15 minutes at 375º

Stir in pan while hot. (This makes crust tender).

Cool and crumble. Keep ½ for top; press remaining half in 9”x13” pan.

Beat until creamy:
2 cubes softened margarine (I use butter, Karen)
1# powdered sugar (approximately 3 ¾ cups)
2 eggs

Spread over cooled crust.

Refrigerate

Drain well:
1-16 oz can crushed pineapple
Save pineapple juice.
Slice 4-5 bananas into juice; let set for 5 minutes.
(This keeps bananas from turning dark.)
Then drain juice from the bananas.
Place bananas on top of creamy mixture.
Then spread crushed pineapple on to top of bananas.

Spread with 1-8 oz pkg of Cool Whip.

Top with remaining crumbs, chopped nuts and sliced maraschino cherries.

Refrigerate and serve.

I think that Jane Allen gave me this recipe when I lived in Globe.
She used graham crackers crust. But I like Butter Crum Crust better.
I also drizzle Chocolate Syrup & Caramel Ice Cream topping over top.
Karen Kempton Griffin


Leta’s Hot Fudge

Mix together:
3T Flour
6T Cocoa
1 ½ Cups Sugar

Stir in slowly:
1 C evaporated milk

Boil hard for two minutes.
(I microwave for three minutes, Karen)

Remove from heat and add:
4T Butter
1t Vanilla

Leta Godfrey Kempton


Caramel Ice Cream Sauce

1/2 C. Packed Brown Sugar
1 T. Cornstarch
1/3 C. Half and Half Cream
2 T. Water
2 T. Light Corn Syrup
1 T. Butter or Margarine
1/2 tsp. Vanilla Extract

In a saucepan, combine the brown sugar and cornstarch. Stir in the cream, water and corn syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter is melted. Serve warm or cold over vanilla ice cream.
Yield: 1 cup.