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Banana Split Cake





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24 Pepperidge Farm Bordeaux Cookies, broken

2 medium bananas, thinly sliced

1 jar(13 ounces) Marie's Creamy Glaze for bananas

1 container (8 ounces) Cool-Whip, thawed

2 tbsp. chocolate syrup

1/4 cup chopped peanuts


In 2-quart caserole, arrange in single layer, halaf of the cookies, half of the bananas, half of the glaze and half of the Cool-Whip.  Repeat layers.

Drizzle chocolate syrup over topping.  Cover, refrigerate at least 4 hours or overnight before serving.  Just before serving, sprinkle with peanuts.