Banana Split "Cake"
"In the words of one fan, “I have co-workers who get down on their knees and beg me to make this!” Fix these delish treats and spread a little happiness.
Prep time15 min
Total time5hr 15min
ServingsMakes 24 servings.
Ingredients
- 9 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)
- 1 cup sugar, divided
- ⅓ cup butter, melted
- 2 pkg. (8 oz. each) brick cream cheese, softened
- 1 can (20 oz.) crushed pineapple in juice, drained
- 6 bananas, divided
- 2 pkg. (3.4 oz. each) vanilla instant pudding mix
- 2 cups cold milk
- 2 cups thawed frozen whipped topping, divided
- 1 cup chopped pecans
Preparation
- Mix crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
- Beat cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
- Beat pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup whipped topping; spread over banana layer in pan. Top with remaining whipped topping. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with nuts.
Recipe Tips
- Size-Wise
This banana split-inspired dessert makes a great treat to share with friends and family. - Shortcut
Substitute 1-1/2 cups HONEY MAID Graham Cracker Crumbs for the crushed grahams. - Variation
Omit nuts. Garnish with chocolate curls. To make curls, warm 1 oz. chocolate by microwaving it on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the piece steadily and draw a vegetable peeler slowly over flat bottom of chocolate, allowing a thin layer to curl as it is peeled off the bottom of the chocolate piece to make long, delicate curls. Or to make shorter curls, use the same technique using the narrow side of the chocolate piece.
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