It’s funny that when you prepare dinner sufficient you may envision what you need to make and make it take place!

It all starts with a graham cracker crust topped with a cream cheese/beaten pineapple aggregate. This element I had to check several instances to get to the proper consistency.

No Bake Banana Split Dessert

 

Ingredients

    • 1 stick butter, melted
    • 1 box graham cracker crumbs
    • 1 (8 oz) cream cheese, softened
    • 1/4 cups butter, softened
    • 3 cups powdered sugar
    • 4 bananas, sliced
    • 1 (20 oz) can crushed pineapple, drained
    • 1 (16 ounce) container Cool-Whip, thawed or 1 1/2 cups heavy whipping cream
    • 1 (4 ounce) jar maraschino cherries, stemmed
    • 1 cup walnuts or pecans, chopped
    • hot fudge sauce, slightly warmed
    • 1 tablespoon rainbow sprinkles

Instructions

  1. In a medium bowl, combine graham cracker crumbs and melted butter.
  2. Firmly press into a crust in the bottom of 9×13 glass or porcelain dish, let it chill in the freezer for about 10 minutes to firm up.
  3. In a medium bowl, cream together the cream cheese, 1/4 cups butter, and the powdered sugar until creamy, about 5 minutes.
  4. Don’t be tempted to add milk, it will take a few minutes, but the mixture will blend up perfectly!
  5. Spread the cream cheese mixture over the cooled graham cracker crust.
  6. Add a layer of sliced bananas over the cream cheese mixture.
  7. Spread pineapple chunks evenly over the bananas.
  8. Evenly spread the Cool-Whip over the pineapple-banana layer using a rubber spatula.
  9. Garnish with the pecans/walnuts and maraschino cherries.
  10. Drizzle the chocolate fudge over the dessert and then sprinkle the rainbow sprinkles over the surface.
  11. Chill for at least 4 hours before cutting to allow the layers to set.

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