This cake – oh my. It’s perfect for summer (no bake) and most especially for July 4th celebrations.
When I was a teenager, I worked at Dairy Queen where the Banana Split was a special for July 4th weekend. I made so many during my tenure there that I’ve never really had one myself. You know, I was completely burned out on it.
And when I would make this dessert for the family, I never did eat it. Still burned out on it! Well, all that changed a few years back when I made it for a special work celebration. It is absolutely delicious! I truly was missing out all those years.
I have wondered though, why there is no chocolate. I did a quick Google search before posting this and found similar recipes drizzled with chocolate syrup. This is definitely something you can try. Perhaps just have a bottle of Hershey’s on hand and let your family or guests try it.
Either way, with or without chocolate, this dessert will wow everyone who eats it!
Mix graham cracker crumbs and 6 tablespoons softened butter. Pat into 9 x 13 pan. Mix 1/2 cup softened butter, confectioners’ sugar, and egg whites. Beat until smooth. Spread over crumbs. Slice bananas over this layer. Place drained crushed pineapple over banana layer. Spread whipped topping over pineapple and bananas. Sprinkle chopped pecans over whipped topping. Place maraschino cherries over pecans. Refrigerate.
Who doesn’t love boiled peanuts? Yes, I know there are some people who can’t stomach them but being from the South, I absolutely adore them!
Of course picking up a bag from a roadside stand is the ideal way to savor this Southern delicacy and is how I was introduced to boiled peanuts when I was a kid. Since then, I’ve learned to always have a roll of paper towels in the vehicle in case you come across one of those roadside stands. You just never know!
But if you aren’t in an area where that is possible, this recipe is the next best thing and it is so very easy. You just dump the washed green peanuts into the crock pot, add the water, and then the Kosher salt. Cover and then forget about them until 18 hours have passed! It couldn’t be any easier.
See the notes below if you prefer a spicier boiled peanut. You just can’t go wrong with this recipe. Perfect for afternoon TV binge watching or a baseball or football game!
1 1/2 pounds Raw peanuts 3/4 cup Kosher salt (or to taste) 14 cups water
Combine peanuts, salt, and water in a tall, oval 6-quart slow cooker. Cover and cook on HIGH 18 hours or until peanuts are soft. Drain peanuts before serving or storing. Store in zip-top plastic bags in refrigerator up to 2 weeks.
If you want to spice it up a bit, add 3 sliced jalapenos, 2 tablespoons red pepper flakes, 2 tablespoons creole seasoning and 1 tablespoon garlic powder. Yum yum!!