This is the perfect potluck dessert it. It makes a nice sized pan, and the people at the gathering are intrigued with what’s inside. When I tell them the name of it, and how easy it is to make, they are automatically asking me for the recipe. I don’t mind sharing at all. When I’m at home though, I have to hide a piece or two from my husband and kids. Otherwise, I am going to come home to a pan that has been completely cleaned out, and that’s just disappointing. Check out what they are saying about this recipe over at Brown Eyed Baker:
“Talk about the ultimate banana split.”
You aren’t going to find a better, or tastier banana split anywhere!
For the Crust:
2 cups (198 grams) Honey Maid graham cracker crumbs
½ cup (113 grams) unsalted butter, melted
For the Cream Cheese Layer:
12 ounces Philadelphia cream cheese, at room temperature
¼ cup (50 grams) granulated sugar
8 ounces Cool Whip
For the Fruit & Toppings:
3 to 4 bananas, sliced
1 (20-ounce) can Dole crushed pineapple, drained well
16 ounces strawberries, hulled and sliced
8 ounces Cool Whip
½ cup (57 grams) walnuts, chopped
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, 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.
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Quick Tip: Nuts are optional and can be substituted for other types.
Thanks again to Brown Eyed Baker for this tantalizing recipe.