#AceRecipeNews – Banana Split Cake // In Dianes Kitchen – #AceFoodDesk reports


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Creamy and full of fruit, this Banana Split Cake tastes like a Banana Split made from ice cream. A delicious graham cracker crust topped with cream cheese, bananas, pineapple, strawberries and Cool Whip (or whipped cream). Garnished with peanuts, maraschino cherries and chocolate syrup to make this dessert fabulous!

Adapted from: http://www.allrecipes.com

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Ingredients for the crust.

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Ingredients for the cake.

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In a medium bowl, add the graham

cracker crumbs and the sugar.

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Mix together to combine.

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Add the melted butter and

combine with a fork.

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Then I used my fingers to make sure all

of the crumbs were coated in butter.

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Pour the mixture into a 9″ x 13″ cake pan.

Using a spoon, press the crumbs evenly onto

the bottom and up the sides of the pan.

Refrigerate for one hour.

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In a medium bowl using a hand mixer,

beat the powdered sugar and cream

cheese until creamy and smooth.

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Spread the cream cheese evenly over

the chilled graham cracker crust.

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Slice the bananas, one at a time, and

place them on top of the cream cheese.

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Using a spoon place the

pineapple evenly on top.

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Add the sliced strawberries on top.

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Add the Cool Whip (or whipping cream)

and carefully spread it evenly over

the entire top to seal off all the edges.

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Sprinkle the peanuts on top.

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Place the cherries on top.

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Drizzle with chocolate syrup.

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Refrigerate for 1 – 2 hours, slice and serve.

Banana Split Cake

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

C71F2880-520D-46EC-A731-984B79126783

Ingredients

CRUST INGREDIENTS

  • 2 cups graham cracker crumbs
  • 3/4 cup granulated sugar
  • 1 stick (1/4 pound) butter, melted

CAKE INGREDIENTS

  • 2 – 8 oz. packages cream cheese, room temperature
  • 1 & 1/2 cups confectioners sugar (powdered sugar)
  • 3 – 4 banana’s
  • 1 – 15 oz. can crushed pineapple, drained
  • 10 medium (fresh & ripe) strawberries, rinsed and sliced
  • 1 – 16 oz. container Cool Whip, thawed (or whipped cream)
  • 1 cup peanuts
  • 1 – 16 oz. jar maraschino cherries, drained and place them on paper towels
  • Chocolate syrup

Directions

CRUST DIRECTIONS

  1. In a bowl combine the graham cracker crumbs and sugar. Add the melted butter and using a fork combine until all of the crumbs are coated.
  2. Pour the crumbs into a 9″ x 13″ cake pan and press them evenly, with the back of a spoon, onto the bottom and up the sides of the pan. Refrigerate for one hour.

CAKE DIRECTIONS

  1. In a medium bowl using a hand mixer, mix the confectioners sugar with the cream cheese until smooth and creamy.
  2. Spread the cream cheese onto the chilled graham cracker crust.
  3. Peel and slice the bananas one at a time and place the slices in a single layer on top of the cream cheese.
  4. Place spoonful’s of the drained crushed pineapple evenly on top.
  5. Add the sliced strawberries, in a single layer, to the top.
  6. Carefully add the Cool Whip (or whipped topping) evenly, spreading it to seal the edges.
  7. Sprinkle the peanuts on top.
  8. Place the drained cherries on top.
  9. Drizzle with chocolate syrup.
  10. Refrigerate for 1 – 2 hours then serve chilled.

http://www.InDianesKitchen.com

Source: // In Dianes Kitchen

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News Chat https://t.me/joinchat/Di_0I1O9-Gz1ogusgUArog and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

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#AceRecipeNews – Linguine & Italian Sausage with Spinach // In Dianes Kitchen – #AceFoodDesk reports


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Linguine with Italian sausage, Spinach, a delicious sauce and topped with cheese made this a great tasting meal. I used “Hot” Italian sausage and my grandkids still cleaned their plates.

It was fun for them to eat with the rainbow pasta I used that I purchased when I took a class on making Handmade Cheese Ravioli but of course any type of pasta can be used in this dish.

Source: Adapted from Debi Schull

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Ingredients

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Cook the linguine according

to the package directions.

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Drain and set aside.

Isn’t that the prettiest

linguine you have ever seen?

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In a large pan over medium

high heat, add the oil.

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Add the diced onions and sausage pieces.

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Cook until the sausage is

completely cooked through.

Reduce heat to medium.

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Add the butter and garlic to the

sausage cooking another 1 – 2 minutes.

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Add the cream, parmesan cheese

and Italian seasonings.

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Stir until the sauce thickens

for a few minutes.

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Add the spinach.

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Toss until it is completely

wilted into the sauce.

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Add the linguine.

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Toss until the pasta is coated in the sauce.

Remove from the heat and top with the

Mozzarella cheese and let it sit

until the cheese melts.

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Place into serving bowls and enjoy.

Linguine & Italian Sausage with Spinach

http://www.InDianesKitchen.com

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Ingredients

  • 8 oz. linguine
  • 16 oz. Italian sausage (mild or hot), sliced into 1″ pieces
  • 1 – 2 Tbsp. olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 Tbsp. butter
  • 3/4 cup heavy whipping cream
  • 1/4 cup grated parmesan cheese
  • 1 tsp Italian seasonings
  • 5 oz. fresh baby spinach
  • 1 cup shredded mozzarella cheese

Directions

  1. Cook the pasta according to the package directions, drain and set aside.
  2. In a large pan over medium-high heat, add the olive oil, onions and sausage pieces.
  3. Cook until the sausage has no pink remaining. Reduce heat to medium.
  4. Add the butter and garlic and cook another 1 – 2 minutes.
  5. Stir in the cream, parmesan cheese and Italian seasonings. Stir a few minutes until the sauce thickens up.
  6. Add the spinach, stirring until the spinach is completely wilted into the sauce.
  7. Add the cooked linguine and toss until the linguine is coated with the sauce.
  8. Remove from the heat and top with the shredded Mozzarella cheese. Let it sit until the cheese melts then place into serving bowls and serve.

http://www.InDianesKitchen.com

Source: // In Dianes Kitchen

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News Chat https://t.me/joinchat/Di_0I1O9-Gz1ogusgUArog and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring