BANANA SPLIT CAKE

Crust: 

2 cups graham cracker crumbs

1 stick unsalted butter, melted

Filling:

3 small pkgs sugar-free vanilla pudding mix
3 cans fat-free evaporated milk

Topping: 

2 medium bananas, sliced
1 large can crushed pineapple in its own juice
1 carton sugar-free whipped toppingH
3 tbsp chopped walnuts or pecans
Fresh cherries for garnish, optional
3 tbsp sugar-free chocolate syrup (I recommend Russel Stover brand)

Mix pudding and milk together until thickened. Chill in the refrigerator while making the crust. To make crust, mix graham crackers and butter together and press onto the bottom of a 9 x 13-inch pan. Remove filling from refrigerator and spread over top of crust. Add topping ingredients one at a time in the order listed, drizzling the chocolate syrup over all. 

Refrigerate until serving time. Leftovers should be refrigerated.

NOTE: This picture shows a regular banana split cake. We diabetics should omit maraschino cherries as we are already getting a little sugar in the graham cracker crumbs plus the natural fructose from the bananas and pineapple! If you wish to use cherries, be sure to use fresh ones or unsweetened frozen ones that have been thawed and drained well. Dry with paper toweling before placing on cake.

THIS IS NOT AN EVERYDAY DESSERT FOR A DIABETIC BUT IS FINE OCCASIONALLY FOR SPECIAL OCCASIONS.