Description
A refreshing, multi-layered dessert featuring a graham cracker crust, creamy cheesecake filling, and classic banana split toppings.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 container (8 ounces) whipped topping
3-4 large ripe bananas, sliced
1 can (20 ounces) crushed pineapple, well drained
1 container (8 ounces) whipped topping (for top layer)
1/2 cup chocolate syrup
1/2 cup chopped walnuts or pecans
1 jar maraschino cherries, drained and patted dry
Instructions
Step 1: Mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a bowl. Press firmly into a 9x13 inch baking dish and chill for 10 minutes.
Step 2: In a large bowl, beat the softened cream cheese, 1/2 cup sugar, and vanilla until smooth. Gently fold in one container of whipped topping.
Step 3: Spread the cream cheese mixture evenly over the chilled graham cracker crust.
Step 4: Place a single layer of sliced bananas over the cream cheese layer, followed by a layer of well-drained crushed pineapple.
Step 5: Top with the second container of whipped topping, spreading it evenly to the edges.
Step 6: Garnish with chopped nuts, a drizzle of chocolate syrup, and maraschino cherries.
Step 7: Refrigerate for at least 4 hours (overnight is best) to allow the layers to set before slicing and serving.
Notes
Ensure the pineapple is squeezed dry to prevent the cake from becoming watery.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 365 kcal
- Sugar: 32g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
