Banana Split Cake (Print Version)
Ingredients:
01 -
2 cups graham cracker crumbs.
02 -
1/2 cup unsalted butter, melted.
03 -
1 package (8 ounces) cream cheese, softened.
04 -
1/4 cup granulated sugar.
05 -
1 teaspoon vanilla extract.
06 -
1 can (20 ounces) crushed pineapple, well drained.
07 -
4 bananas, sliced.
08 -
2 cups whipped topping (such as Cool Whip).
09 -
1 cup strawberries, sliced.
10 -
1/2 cup chopped walnuts or pecans.
11 -
Chocolate syrup, for drizzling.
12 -
Maraschino cherries, for garnish.
Instructions:
01 -
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined and press the mixture evenly into the bottom of a 9x13-inch baking dish. Refrigerate while preparing the filling.
02 -
In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
03 -
Spread the cream cheese mixture evenly over the chilled graham cracker crust.
04 -
Layer the well-drained crushed pineapple evenly over the cream cheese mixture.
05 -
Arrange the sliced bananas on top of the pineapple layer.
06 -
Spread the whipped topping evenly over the banana layer.
07 -
Sprinkle the sliced strawberries and chopped nuts over the whipped topping.
08 -
Drizzle with chocolate syrup.
09 -
Garnish with maraschino cherries.
10 -
Refrigerate the banana split cake for at least 4 hours, or overnight, to allow it to set.
11 -
Serve chilled.
Notes:
01 -
Perfect for summer gatherings or as a no-bake dessert option.
02 -
Can be made a day ahead for convenience.