No Pick Banana Split Desert Classic! It layers a graham cracker crust, cream cheese filling, banana, pineapple, strawberry, whipped cream, nuts, chocolate and cherries on top! Part banana pudding and ice box cake, it's a great dessert for most special holidays or simple gatherings.
* Ingredients :
+ For the crust:
° 2 cups (168 g) graham crackers
° ½ cup (113.5 g) melted unsalted butter
+ For the cream cheese layer:
° 340.2 g cream cheese at room temperature
° ½ cup (50 g) granulated sugar
° 8 oz (226.8 g) Cool Whip
+ To prepare the fruit and lids:
° 3 to 4 bananas, sliced
° 20 oz (566.99 g) finely chopped pineapple, drained
° 16 oz (453.59 g) strawberries, peeled and sliced
° 8 oz (226.8 g) Cool Whip
° ½ cup (58.5 g) chopped walnuts
° Chocolate syrup
° Maraschino cherry
* Directions :
Oil 9 13 baking plate; Sit apart .
In a medium bowl, combine graham crackers and melted butter with a fork, stirring until all crumbs are evenly moistened. Place the crumbs in the prepared pan and press into an even layer. Refrigerate when preparing next layer.
In a medium bowl, mix cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in Cool Whip until well blended.Spread the cream cheese mixture over the cracker crust.
Arrange the banana slices in a single layer over the cream cheese filling, and cover with an even layer of crushed pineapple, then an even layer of sliced strawberry slices.
Cover it with Cool Whip, to smooth the top. Sprinkle with chopped walnuts, then sprinkle with chocolate syrup and top with maraschino cherries.Refrigerate for at least 4 hours or overnight. Leftovers can be stored, covered, in the refrigerator for up to 4 days
Enjoy !
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