If you enjoy a banana split you will enjoy this recipe. All your favorite classic flavors on a buttery graham crust. A great dessert on a hot summer day. I hope you will give it a try!
For the Crust:
2 cups graham cracker crumbs
½ cup melted butter
Cream Cheese Layer:
12 ounces cream cheese at room temperature
¼ cup sugar
8 ounces Extra Creamy Cool Whip
For the Fruit & Toppings:
3 to 4 bananas sliced
20 ounce canned crushed pineapple, drained
16 ounces fresh strawberries hulled and sliced
8 ounces extra Creamy Cool Whip
½ cup chopped walnuts
Butter a 9×13-inch baking dish, set aside.
In a 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 bowl, mix together cream cheese and sugar on medium speed until light and fluffy, about 2-3 minutes.
Using a 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, drizzle with chocolate syrup and top with maraschino cherries.
Refrigerate overnight. Serve and enjoy!
Happy Dessert Making 😊