This is a classic dessert that needs no oven to bake. It can be made either in cold or hot days, but it is great for a summer day because you won’t use an oven that would heat up your kitchen
Banana split Dessert recipe is simple to make and it does not take a lot of time. It has many layers. The mixture of graham cracker crumbs with unsalted butter in the base gives the dessert a moist texture. The combination between the base, the cream cheese layer, the fruit and the toppings is miraculous
When you are craving a quick dessert, this is the recipe to follow. Don’t wait a lot to make this dessert. Your mouth deserves to have a taste of this wonder.
Ingredients
For the Crust:
2 cups (168 g) graham cracker crumbs
½ cup (113.5 g) unsalted melted butter
For the Cream Cheese Layer:
12 ounces (340.2 g) cream cheese, at room temperature
¼ cup (50 g) granulated sugar
8 ounces (226.8 g) Cool Whip
For the Fruit & Toppings:
3 to 4 bananas, sliced
20 ounce (566.99 g) canned crushed pineapple, drained well
16 ounces (453.59 g) strawberries, hulled and sliced
8 ounces (226.8 g) Cool Whip
½ cup (58.5 g) walnuts, chopped
Chocolate syrup
Maraschino cherries
Method:
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 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, for 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.
How to store?
Leftovers can be stored, covered, in the refrigerator for up to 4 days.
PS:
You can use fresh whipped cream instead of the Cool Whip, both for the filling and the topping. However, you can only store it for 2 days, as the fresh whipped cream becomes watery when it sits in the refrigerator.