I was looking for something that SCREAMED summer dessert. You know, something to bring to a BBQ, something that would feed a crowd, something that you know everyone would love.
Then I remembered seeing something similar to this about a million years ago, and immediately knew that this was what I wanted. “….now…if I could just remember who had that recipe… was it my sister in law Terri? hmm… I can’t remember.” Then I figured there MUST be one online somewhere, and of course there was. Actually, there are a million versions. I just picked this one (from Browneyed Baker) because it most closely resembled what I was picturing in my memory.
It’s the perfect thing to bring to your 4th of July BBQ, or frankly any summer event. And it’s the perfect thing to make the day before. Have fun and customize it with your favorite banana split toppings! No matter how you do it, I’m sure it’ll be a hit! I mean, come on… who doesn’t love a banana split??
Ingredients:
For the crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 tbs sugar
For the filling:
12 ounces cream cheese (at room temperature)
1/4 cup granulated sugar
8 oz Cool Whip
For the fruit and toppings:
3 to 4 bananas (sliced)
20 oz canned crushed pineapple, drained well
16 oz strawberries (hulled and sliced)
8 oz Cool Whip
1/2 cup walnuts or pecans, chopped (optional)
Chocolate syrup
Maraschino cherries
Directions:
Grease a 9×13-inch baking dish; set aside. In a medium bowl, mix the graham cracker crumbs and melted butter with a fork, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press firmly into an even layer. Refrigerate while you prepare the next layer. In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries. Cover with the Cool Whip, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight. Leftovers can be stored, covered, in the refrigerator for up to 4 days.
Tips:
Instead of refrigerating my crust, I baked it at 350ºF for about 10 minutes. I know, I know, it’s supposed to be ‘no bake” right? Well, what can I say? I like a baked crust!
Also I used pineapple ice cream topping instead of crushed. A, because I had it on hand, B, because I worried that the juice from the crushed pineapple would make it too runny. Hindsight, I think I would have liked the crushed pineapple better. Turns out that the pineapple topping made everything VERY sweet, and I think the crushed pineapple would have tasted a little bit more fresh. So now we know! I’ll just be sure to really drain the pineapple very well!
Btw, I used WAY more bananas than the recipe says. I just sliced enough to make a solid layer!
