“Stop! I need to take photos of that!” was my first reaction when my mom set this dessert on the table last weekend. Never mind that we had two different kinds of birthday cupcakes, an angel food cake, and two kinds of homemade ice cream to nosh on. Banana Split Dessert quickly stole the show.
Apparently mom got the recipe from my sister, who got the recipe from a cousin, who… who knows?! All I know was that I had two (large) pieces on Saturday and don’t regret a bite of it!
Banana Split Dessert
- 2 cups crushed graham crackers
- 1/2 cup sugar
- 1/2 c. butter
Mix together. Press into 9×13 pan. Bake at 350° for 15 minutes. Cool completely.
- 16 oz. cream cheese
- 1 cup sugar
- 1 teaspoon vanilla
Cream together. Spread over cooled crust.
Layers – (on top of cream cheese filling)
- Three sliced bananas.
- 12 oz. can crushed pineapple, well drained
- 12 oz. whipped topping
- 1/2 cup chopped nuts (pecans or walnuts)
- Chocolate syrup (drizzle over all)
- 4 oz. maraschino cherries, halved
Refrigerate several hours, until served.
*** Make sure the pineapple covers the bananas well. They’ll keep the bananas from getting brown too fast.
*** This is a good one to make for a crowd, because it needs to be eaten about 24-hours after being made… again, because of the bananas.
Linked to Tasty Tuesday.