This is a classic dessert that needs no oven to bake. It can be made either in cold or hot days, but it is great for a summer day because you won’t use an oven that would heat up your kitchen.

 

Banana split Dessert recipe is simple to make and it does not take a lot of time. It has many layers. The mixture of graham cracker crumbs with unsalted butter in the base gives the dessert a moist texture. The combination between the base, the cream cheese layer, the fruit and the toppings is miraculous

 

When you are craving a quick dessert, this is the recipe to follow. Don’t wait a lot to make this dessert. Your mouth deserves to have a taste of this wonder.

 

Ingredients

For the Crust:

2 cups (168 g) graham cracker crumbs

½ cup (113.5 g) unsalted melted butter

 

For the Cream Cheese Layer:

• 12 ounces (340.2 g) cream cheese, at room temperature
• ¼ cup (50 g) granulated sugar
• 8 ounces (226.8 g) Cool Whip

 

For the Fruit & Toppings:

3 to 4 bananas, sliced

20 ounce (566.99 g) canned crushed pineapple, drained well

16 ounces (453.59 g) strawberries, hulled and sliced

8 ounces (226.8 g) Cool Whip

½ cup (58.5 g) walnuts, chopped

Chocolate syrup

Maraschino cherries

 

Method:

• 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, for 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.

 

How to store?

Leftovers can be stored, covered, in the refrigerator for up to 4 days.

 

PS:

You can use fresh whipped cream instead of the Cool Whip, both for the filling and the topping. However, you can only store it for 2 days, as the fresh whipped cream becomes watery when it sits in the refrigerator.