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Banana Split Dessert

Ingredients

For the crust:

  • 3 cups graham cracker crumbs

  • ¾ cup unsalted butter, melted

  • 1 teaspoon vanilla

For the cream cheese layer:

  • 16 ounces cream cheese (room temperature)

  • ½ cup granulated sugar

  • 16 ounces cool whip

For the fruit topping:

  • 6 bananas (sliced thinly)

  • 2-20 ounces can crushed pineapples (drained well)

  • 8 ounces cool whip

  • 4 tablespoons pecans, chopped

  • Optional:

  • ½ cup fresh strawberries, sliced thinly

  • chocolate syrup

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Directions

  1. Grease 9x13 baking dish; set aside.

  2. Mix graham cracker crumbs, vanilla and butter with a fork, stirring until all crumbs are evenly moistened.  Dump crumbs into the prepared pan and press into an even layer.  Refrigerate while you prepare the next layer.

  3. Mix together cream cheese and sugar on medium speed until light and fluffy, about 3 minutes.  

  4. Using a rubber spatula, fold in 16oz cool whip until thoroughly combined.  Spread cream cheese mixture on top of the graham cracker crust.

  5. Arrange the sliced bananas in a single layer on top of cream cheese filling, top with half of the crushed pineapple, and then an even layer of strawberries (opt).

  6. Mix the remaining pineapples with the other 8oz cool whip.

  7. Cover cool whip on top of the fruit, smoothing the top.  Sprinkle the pecans over the cool whip topping.  Drizzle chocolate syrup over top.

  8. Cover and refrigerate for at least 4 hours or overnight.

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