Today is National Banana Split Day. We'll be using that Dairy Queen gift card I received for my birthday to enjoy the treat. In 1904, David Evans Strickler, a 23-year-old apprentice pharmacist at Tassel's Pharmacy in Latrobe, PA, created the first banana split. Strickler was quite adept at creating sundaes at the pharmacy's soda fountain. He named the first banana split a "banana-based triple ice cream sundae" and sold it for 10 cents, which was double the usual cost of all the other sundaes.
When I mentioned that today is Banana Split Day, a friend asked, "Are you going to make your signature dish Banana Split CAKE?" It's become my "signature dish" after my having made it for more than 25 years for family and friends. It was my brother Norman's favorite dessert I made.
BANANA SPLIT CAKE
1 1/2 packages cinnamon graham crackers, finely crushed
1 stick margarine, melted
1/4 cup sugar
Mix together and press firmly into a 9x13 glass dish.
Bake at 350 degrees for 15 minutes. Let cool completely.
2 packages (3.5 ounces) instant vanilla pudding
2 cups milk
Beat thoroughly.
Add:
4 cups Cool Whip
Mix thoroughly.
Slice 4 bananas and fold into pudding mixture. Pour onto cooled crust.
1 20-ounce can crushed pineapple (thoroughly drained)
Spread pineapple over pudding mixture.
1 small jar maraschino cherries, thoroughly drained and cut into quarter pieces.
Drop evenly on mixture.
Spread a layer of Cool Whip on top.
Sprinkle with chopped walnuts.
Drizzle chocolate sauce attractively on top.
Cover and refrigerate; let set at least 4 hours until well chilled.
No comments:
Post a Comment