BANANA SPLIT "CAKE" DESSERT

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Banana Split

This is a yummy "cake" in which no oven is required. The actual prep time is approximately 15 minutes, with a refrigeration time of 5 hours. In my opinion, a banana split isn't complete without strawberries, so I added them to the original recipe (not shown in photo). I'm not a big fan of whipped topping alone, so I added 6...

Provided by S I

Categories     Other Desserts

Time 5h15m

Number Of Ingredients 15

CRUST
1 1/2 c graham cracker crumbs
1/2 c granulated sugar
1/2 c butter or margarine, melted
FILLING
2 pkg (8 oz each) cream cheese, softened
1 c granulated sugar
1 can(s) (20 oz) crushed pineapple, drained
6 medium bananas
2 c cold milk
2 pkg (4 serving each) vanilla instant pudding
2 c cool whip whipped topping, thawed
1 pt fresh strawberries, sliced
6 oz cream cheese, softened
1 c pecans, chopped

Steps:

  • 1. In a small bowl, mix together the crumbs, 1/4 c. sugar, and the butter; press onto bottom of a 13x9-inch pan. Freeze for 10 minutes.
  • 2. Beat 2 (8 oz) cream cheese and remaining 1 c. sugar with an electric mixer until well blended and smooth. Spread mixture over the crust; top with the pineapple. Slice 4 of the bananas and arrange over the pineapple.
  • 3. Pour the milk into a large bowl. Add the pudding mixes and beat with a whisk for 2 minutes or until well blended and the mixture thickens. Stir in 1 cup of Cool Whip; spread mixture over the banana layer. Arrange the sliced strawberries over the pudding layer.
  • 4. Beat the remaining 6 oz. cream cheese and remaining 1 cup Cool Whip together until smooth; spread over the strawberry layer. Sprinkle with pecans. Refrigerate for 5 hours. Just before serving, slice the remaining 2 bananas and arrange over the dessert.

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