Banana Split Cake

Spring is just around the corner, and Easter will soon follow. Which means you will need to begin thinking about the food for your Easter Sunday meal. Whether you are hosting the meal or taking a dish to family or friends you must always think of dessert first! I know that sounds crazy but everyone knows that dessert is the most important part of the meal so we should give it the most thought, right!?! It is always fun to get that wow moment when your dinner guests take their first bite of your dessert. You watch them close their eyes and have moment of pure bliss before they devour every bite and wonder if they could possibly lick the plate when no one is looking! If that is the reaction you are looking for then this Banana Split Cake should be the first item on your menu.

This yummy, lick your plate clean, dessert is not really a cake but more like a pie in a 13 x 9 dish. Layers of graham cracker crust,  sweetened cream cheese,  crushed pineapple,  sliced bananas, pudding and cool whip come together in a snap to create this drool worthy and unforgettable no bake dessert.

The beauty of this dessert is you can make it the night before and forget about it.

Ingredients 

1st layer

  • 2 cups graham cracker crumbs
  • 1/2 cup butter – melted
  • 1/4 cup sugar

2nd layer

  • 2  8 ounce packages cream cheese – room temperature
  • 3/4 cup sugar

3rd layer

  • 1  20 ounce can crushed pineapple – drained well (I like to save the juice for my morning fruit smoothie)

4th layer

  • 4-6 bananas sliced

5th layer

  • 2  3.4 ounce packages of vanilla flavor instant pudding
  • 2 cups milk
  • 1 cup cool whip

6th layer

  • 3 cups cool whip

Topping – optional

  • Chocolate shavings or curls
  • Chopped nuts
  • Maraschino cherries, strawberries or sliced bananas

Directions 

  • In a medium bowl combine graham crumbs, melted butter and 1/4 c sugar
  • press into a 13 x 9 pan and freeze for at least 15 minutes
  • In a medium bowl beat the cream cheese and sugar until well blended
  • Spread evenly on top of the frozen graham layer
  • Layer the drained pineapple spreading evenly – I like to sprinkle the pineapple over the cream cheese layer first then spread with an off set spatula to distribute it evenly
  • Arrange the sliced bananas over the pineapple layer
  • In a medium bowl whisk both pudding mixes with the milk until very well blended
  • Fold in 1 cup of the cool whip
  • Spread evenly over the pineapple layer – allow this to set for a few minutes
  • Once the pudding layer is set spread the remaining cool whip evenly over the top
  • Decorate with shaved chocolate or topping of your choice
  • Chill for several hours before serving

Enjoy!

 

I have been a caterer, restaurant owner and cake decorator. My precious Grandmother taught me how to cook and bake.

One comment

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