Banana Split "Cake" Dessert

S I

By
@SyiLuvsPastries

This is a yummy "cake" in which no oven is required. The actual prep time is approximately 15 minutes, with a refrigeration time of 5 hours.
In my opinion, a banana split isn't complete without strawberries, so I added them to the original recipe (not shown in photo). I'm not a big fan of whipped topping alone, so I added 6 ounces of cream cheese to that top layer as well.

*I think I got this from my Philadelphia Cream Cheese cookbook or from one of the Kraft Foods magazines that they used to send out.


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Comments:

Serves:

24

Prep:

5 Hr 15 Min

Ingredients

CRUST

1 1/2 c
graham cracker crumbs
1/2 c
granulated sugar
1/2 c
butter or margarine, melted

FILLING

2 pkg
(8 oz each) cream cheese, softened
1 c
granulated sugar
1 can(s)
(20 oz) crushed pineapple, drained
6 medium
bananas
2 c
cold milk
2 pkg
(4 serving each) vanilla instant pudding
2 c
cool whip whipped topping, thawed
1 pt
fresh strawberries, sliced
6 oz
cream cheese, softened
1 c
pecans, chopped

Directions Step-By-Step

1
In a small bowl, mix together the crumbs, 1/4 c. sugar, and the butter; press onto bottom of a 13x9-inch pan. Freeze for 10 minutes.
2
Beat 2 (8 oz) cream cheese and remaining 1 c. sugar with an electric mixer until well blended and smooth. Spread mixture over the crust; top with the pineapple. Slice 4 of the bananas and arrange over the pineapple.
3
Pour the milk into a large bowl. Add the pudding mixes and beat with a whisk for 2 minutes or until well blended and the mixture thickens. Stir in 1 cup of Cool Whip; spread mixture over the banana layer. Arrange the sliced strawberries over the pudding layer.
4
Beat the remaining 6 oz. cream cheese and remaining 1 cup Cool Whip together until smooth; spread over the strawberry layer. Sprinkle with pecans. Refrigerate for 5 hours. Just before serving, slice the remaining 2 bananas and arrange over the dessert.

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