So light and airy. So delicious. Between the graham cracker pie crust, cheesecake filling, pineapple and bananas and all the way to the cherry on top, I am hooked. You can’t eat just one slice. YUM!
Banana Split Dessert
1 1/2 cups graham cracker crumbs
1 1/4 cup sugar, divided
1/2 cup butter, melted
16 oz cream cheese, softened
20 oz crushed pineapple, drained
5 medium bananas, divided
2 cups cold milk
2 (4 ounce) packages Jello instant cheesecake pudding mix
2 cups thawed whipped topping, such as cool whip, divided
1 cup chopped pecans or walnuts
Maraschino cherries
Chocolate syrup
Combine the graham cracker crumbs, 1/4 cup of sugar and the melted butter in a bowl and mix to combine. Press the crumbs evenly into a 9x13" cake pan and freeze for 10 minutes.
Meanwhile beat the cream cheese and 1 cup of sugar until smooth and creamy. Carefully spread over the graham cracker crust into an even layer.
Top with a layer of the crushed pineapple (make sure to drain very well). I put it in a colander over a bowl and allow it to drain by pressing it against the sides.
Slice the bananas into discs and layer on top of the pineapple. Make sure to cover completely with no gaps.
Combine the cold milk and 2 pudding mixes in a bowl and whisk until smooth. Add 1/2 cup of the thawed whipped topping and fold in until combined. Spread over the bananas into an even layer.
Top with the remaining whipped topping. Cover and chill until ready to serve (best if chilled at least 2 to 5 hours).
Sprinkle with nuts. And don’t forget the cherry on top!
Want a bite?
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