Banana Split Cake.
All the flavors of a banana split come together in this easy make-ahead, no bake pan dessert.
Servings: 24
Calories: 172kcal
Ingredients
- 2 cups graham cracker crumbs
- ½ cup butter (melted)
- ¾ cup granulated sugar
- one 20 ounce can crushed pineapple (Liquid squeezed out and reserved)
- 6 medium bananas
- one 8 ounce package cream cheese
- 2 cups confectioners' sugar
- one 12 ounce container frozen whipped topping (thawed)
- 1 jar maraschino cherries
- ¼ cup chopped walnuts
- chocolate sauce for topping
Instructions
- Mix the graham crumbs, sugar, and melted butter in a bowl.
- Get a 9x13 inch pan and press the graham mixture into the bottom. Refrigerate for 20 minutes to firm up.
- Drain the crushed pineapple into a medium sized bowl. Making sure all liquid is squeezed out well and no liquid remains.
- Slice the bananas into small circles and put them in the bowl with the reserved pineapple juice. Set aside.
- With a electric mixer beat the cream cheese and the confectioners sugar together until light and fluffy.
- Spread the cream cheese mixture evenly over the graham cracker crust, making sure to not disturb the crust.
- Sprinkle the crushed pineapple over the cream cheese mixture.
- Remove the sliced bananas out of the pineapple juice with a slotted spoon and lay them on top of the pineapple.
- Spread the whipped topping over top of the bananas.
- Place maraschino cherries on top, in rows of 4 by 6, making 24 squares to slice for serving. Sprinkle chopped walnuts on top.
- Chill for at least 4 hours before serving.
Notes
Before serving you can drizzle with a chocolate sauce!
Nutrition
Calories: 172kcal | Carbohydrates: 31g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 77mg | Potassium: 126mg | Fiber: 1g | Sugar: 24g | Vitamin A: 140IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.4mg