BANANA SPLIT CAKE
Makes 9 servings

1 (8-ounce) box Sweet N Low Banana Cake Mix
1 (10-ounce) jar Steel’s™ Sugar Free Crimson Strawberry Sauce
1 (8-ounce) can crushed pineapple in pineapple juice, drained
2/3 cup Bernard Calorie Control Whipped Topping Mix
2 tablespoons
9 maraschino cherries with stems

Prepare banana snack cake as directed on label; bake in 8-inch square cake pan; cool completely. Spread strawberry sauce over cake; top with crushed pineapple. Cut cake into 9 squares and place on serving plates. Top each square with whipped topping. Heat fudge sauce in microwave on HIGH for 10 seconds or until spoonable; drizzle sauce over each serving. Garnish with maraschino cherry.

Per Serving: 150 Calories; 2 g Protein; 34 g Carbohydrate; 2 g Fat; 0 mg Cholesterol; 36 mg Sodium.

Food Exchanges: 1 Bread/Starch; 1 Fruit