Banana Split Cake

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1 1/2 cups graham cracker crumbs
1 cup sugar (divided)
1/3 cup butter, melted
2 8oz blocks cream cheese - softened
1 can (19oz) crushed pineapple (drained)
6 bananas (divided)
2 box (8oz - 4sv size) vanilla instant pudding mix
2 cups milk, cold
2 cups thawed frozen whipped topping (divided)
1 28gm square baking chocolate (shaved into curls)
1. Mix wafer crumbs, 1/4 cup sugar and butter; press into bottom of 13x9 pan. Freeze 10min
2. Beat cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple.
3. Slice 4 bananas; arrange over pineapple.
4. Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup whipped topping; spread over banana layer in pan. Top with remaining whipped topping. 
5. Refrigerate 5 hours. Slice remaining bananas just before serving; arrange over dessert. Top with chocolate curls.
Substitute - 
garnish with 1/2 cup finely chopped pecans instead of or with chocolate curls.
Top with peanuts
Top with maraschino cherries

Sherri Woods

Member since May 2013

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