I just recently made this Banana Split Cake for an office lunch, and boy, it was delicious. This is a no-bake cake that I found from one of my favorite food bloggers. I Wash You Dry has tons of blogs that can really get the food creativity flowing. I modified the recipe some to better suit my families taste. This makes a great dessert to take to any gathering.
Banana Split Cake
12
servings30
minutes2
hoursIngredients
1 1/2 cups graham cracker crumbs
1 1/4 cups of granulated sugar
1/2 cup melted butter
16 oz. (2 blocks) room temperature cream cheese
8 oz. can of crushed pineapple (drained)
3 medium bananas
2 cups of cold milk
2 3.9 oz. packages of vanilla instant pudding mix
2 cups of thawed Cool Whip topping
1 pint fresh strawberries (washed and sliced)
Chocolate Syrup
Directions
- Combine the 1 1/2 cups of graham cracker crumbs, 1/4 cup of the granulated sugar, and the 1/2 cup of melted butter.
- Press into the bottom of a 9 x 13 glass casserole dish.
- Used an electric mixer, mix the 2 8 oz. blocks of cream cheese and 1 cup of sugar until creamy.
- Carefully spread over the graham cracker base.
- Next, layer on the drained pineapple, and sliced bananas.
- In a separate bowl, whisk the 2 packages of pudding mix with the 2 cups of cold milk. Once combined fold in 1/2 cup of the cool whip topping.
- Spread the pudding mixture on top and then layer on the remainder (1 1/2 cups) of the cool whip topping.
- Place the dish into the refrigerator for at lease 2 hours before serving.
- To serve, garnish with sliced strawberries and chocolate syrup.
If you like this dessert, be sure to try out some of my other recipes, like my killer triple chocolate chip cookies.
Enjoy!
Maurie Kay
