Jiffy banana split cake *
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Jiffy cake mix |
| 2 | packs | Banana pudding |
| 1⅓ | cup | Milk |
| 8 | ounces | Cream cheese; softened |
| 20 | ounces | Pineapple pie filling |
| Cool Whip | ||
| Nuts; chopped | ||
| Maraschino cherries; chopped | ||
Directions
Follow directions on box of Jiffy cake mix. Pour into 9x13" greased and floured pan. Bake for 20 minutes at 350~. Allow to cool. Combine banana pudding with milk. Beat in softened cream cheese. Spread half of this mix over the cooled cake. Top with pineapple pie filling. Top with other half of cheese mixture. Spread Cool Whip over all. Garnish with chopped nuts and maraschino cherries.
IMPORTANT: Must use Jiffy cake mix, as cake cannot rise to high in pan. Otherwise cannot add all the layers. Jiffy cake makes smaller cakes.
Mom Anderson.
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