Banana Split Cake
An easy and
perfect layered dessert recipe for summer! This banana split cake with pudding,
fruit and nuts will be the success of your picnic.
INGREDIENTS
FOR THE
CRUST:
- 1 stick Unsalted Butter, melted
- 2 cups Graham Cracker Crumbs
FOR THE
FILLING:
- ⅓ cups Sugar
- 2 cups Fresh Strawberries, Diced
- 1 teaspoon Vanilla Extract
- 16 ounces, weight Cream Cheese, Softened at room temperature
- 2 whole Bananas, Peeled And Diced
- ½ cups Milk, Plus More As Needed
- 8 ounces, weight Whipped Topping (like Cool Whip)
- 3-½ ounces, weight Banana Pudding Mix
- 20 ounces, weight Can Crushed Pineapple
Optional
Garnishes:
- Chopped Nuts, Chocolate Sauce And Maraschino Cherries
INSTRUCTIONS
First, preheat
the oven to 350 F.
Then, in a
medium bowl, add the Graham cracker crumbs and the melted butter and stir.
Using a 9 x 9 inch saucepan, press the Graham cracker crust mixture into the
bottom of the pan making sure you have a solid bottom.
Bake the crust for 5
minutes. Remove the pan from the oven and allow the crust to cool completely
before garnishing with the rest of the cake.
In another
bowl, mix the cream cheese until creamy. Add the pudding mixture, sugar,
vanilla extract and milk. Beat until creamy. The filling should be creamy. If
it still appears slightly thick and lumpy, add 1 tablespoon milk at a time
until it is creamy.
Pour the
cream cheese mixture over the top of the Graham cracker crust and spread evenly
with a rubber spatula or the back of a spoon. Open the can of pineapple and
drain the excess liquid using a colander. Press the pineapple to extract more
liquid. Sprinkle the crushed pineapple over the cream cheese. Sprinkle
strawberries and bananas on top of the pineapple.
Spread the
whipped topping over the fruit. Garnish with a drizzle of chocolate sauce,
cherries and nuts for garnish. Place in the refrigerator for at least 30
minutes before serving to allow the cream cheese mixture to firm up. Happy
Cooking Time.
