Banana Split Dessert

I love this dessert. I can remember my Mom making it from the time I was too little to even know what it was.  But I know now and I love making it.  It is so cold and creamy and just the best thing out there to satisfy every decadent need!  This is a keeper my friends.

Banana Split Dessert

2 cups graham cracker crumbs (about 10 whole crackers crushed)

1 ¼ cups sugar, Divided

1/3 cup butter, Melted

2 pkgs (8 oz) cream cheese, room temperature

1 can (20 oz) crushed Pineapple, drained
1 cup strawberries, sliced thin
4 ripe bananas
2 cups cold milk
1 large box vanilla Pudding
2 cups heavy whipping cream
2 teaspoons pure vanilla extract
1/4 cup powdered sugar
1 cup chopped pecans or walnuts

In a medium sized bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9 x13 inch pan. Set aside.

Beat together remaining sugar and cream cheese until well mixed. Carefully spread over cookie crust. Top with pineapple. Slice bananas and layer over pineapple. Add sliced strawberries over bananas.

In another bowl mix together cold milk and vanilla pudding and set aside. In a large bowl, beat together whipping cream, vanilla and powdered sugar until soft peaks form. Remove 1 cup of whipped cream and mix into pudding. Layer pudding over bananas. Spread remaining whipped cream over pudding and sprinkle with huts. Chill for 5 hours before serving.

NOTE: You can also use 1 carton (8 ounces) Cool Whip, thawed instead of the whipped cream.

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My Banana Split Dessert

 

 

 

 

 

 

 

 

 

 

 

 

 

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?

 

 

 

 

 

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.