La Vonne's Banana Split Pudding Cake

La Vonne Vincent


It is are deliciously rich layered pudding type desert and because of the crust I would call it a pie but most people refer to it as a dessert pudding. My my family and friends love it for any summer cook out and we are having it for Xmas. It is so rich if you have it more often than 4 times a year you will be gaining some weight.

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30 Min



1 stick
butter (melted)
2 c
graham crackers, crushed
2 Tbsp
pineapple juice (from the canned pineapples)
2 Tbsp
cherry juice (from the jarred cherries)


1 large
1 stick
butter (melted)
1 c
heavy whipping cream
1/2 tsp
pure vanilla extract
1 medium
ripe bananas
16 oz
confectioners sugar
1/4 medium
lemon (squeezed for the juice)
1 tsp
maraschino cherry juice (from the jarred cherries)
1 tsp
pineapple juice in natural juices (reserve from the canned pineapple all the juices)


20 oz
can crushed pineapples (juice drained off and set aside)
1 jar(s)
maraschino cherries: cut in half (juice reserved and set aside
1/4 c
pecans (chopped in small pieces)
1/4 c
walnuts (chopped in small pieces)
3 medium
ripe bananas (cut into small coin slices)
16 oz
cool whip


Step 1 Direction Photo

1. Combine butter, pineapple juice & cherry juice well

22. Add the graham cracker crumbs and mix well

33. Grease a 9x14 pan with butter

Step 4 Direction Photo

44. Press the crumb crust into a butter greased pan and set aside

Step 5 Direction Photo

1. Mix on high the eggs, melted butter, heavy whipping cream, vanilla extract and confectioners sugar until a smooth lump free consistency is achieved

62. Add cut up banana and blend until smooth lump free consistency is achieved

73. Add juice from the jarred cherries, pineapple juices and 1/4 lemon to prevent the bananas from discoloring and blend until smooth.

Step 8 Direction Photo

84. Pour creamy sauce into the graham cracker crust

1. Top creamy sauce with 3/4 of banana coins, cherry pieces and crushed pineapples (reserving the remaining 1/4 of the fruit for the top of the whipped topping)

Step 10 Direction Photo

102. Top the fruit topped cream sauce with cool whip

113. Use juice of pineapples, and lemons on remaining 1/4 of the banana coins and coat well to prevent bananas from turning brown then place on top of the cool whip

Step 12 Direction Photo

124. Place cherry pieces and crushed pineapples on top of the cool whip

Step 13 Direction Photo

135. Sprinkle the dish with the nut pieces

146. Chill for 2-4 hours and is ready to serve.

157. Cut and enjoy the creamy, rich smoothness of this dessert.

About this Recipe

Course/Dish: Cakes, Pies, Puddings