Banana Split "cake"
"From the summer edition of Whats Cooking by Kraft. A no-bake recipe with a beautiful presentation. Cook time is chill time."
- Ready In:
- 5hrs 15mins
- Ingredients:
- 10
- Serves:
-
24
ingredients
- 1 1⁄2 cups graham cracker crumbs
- 1⁄3 cup margarine, melted
- 2 (250 g) packages cream cheese, softened
- 1 cup sugar
- 1 (14 ounce) can crushed pineapple, drained
- 6 bananas, divided
- 2 cups milk
- 2 (113 g) packages instant vanilla pudding
- 2 cups Cool Whip, thawed and divided
- 1 cup pecans, chopped
directions
- Mix crumbs and margarine and press onto bottom of a 13x9 pan. Freeze 10 minute.
- Beat cream cheese and sugar until well blended. Spread carefully over crust. Top with pineapple. Slice 4 bananas over the pineapple.
- Pour milk into a large bowl. Add pudding mixes and beat with wire whisk for 2 minute Gently stir in 1 cup cool whip and spread over banana layer in the pan.
- Top with remaining cool whip. Refrigerate at least 5 hours.
- Slice remaining bananas just before serving and arrange over dessert. Sprinkle with pecans. Store leftovers in fridge.
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Reviews
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Great dessert. I cut the recipe in half and made it in a 8 x 8 pan. I used ff cheese, pudding and cool whip and you couldn't tell the difference. I didn't have pecans so I used sliced almonds. The crust didn't stay together very well. The next time I'll try baking it. -
Delicious dessert, a keeper. I made this a week or so ago from the magazine and was going to post it - glad you did it first. I, too, cut the recipe in half and used an 8x8 pan. Otherwise I made it exactly as you describe. Oops I didn't add the bananas on the top but was quite generous with them in the layer. I dare not make this again too soon because it is "too good" - I usually don't eat desserts but I couldn't leave this alone. Thanks for posting. -
I made this recipe yesterday from Kraft Whats Cooking magazine. I did reduce the recipe to half and placed in a brownie 7 x 11 inch pan. I also used White Chocolate Pudding instead of vanilla, and also vanilla wafers as that is what I had on hand. I also dipped the banana slices into the pineapple juice first so they wouldn't discolour. Also added 2 tbsp. of the cool whip to the cream cheese as to lighten it up a bit for easier spreading over the crumb bottom. Didn't really change the recipe any in amounts just procedure. Family favourite now, no complaints on the recipe at all.
Tweaks
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I made this recipe yesterday from Kraft Whats Cooking magazine. I did reduce the recipe to half and placed in a brownie 7 x 11 inch pan. I also used White Chocolate Pudding instead of vanilla, and also vanilla wafers as that is what I had on hand. I also dipped the banana slices into the pineapple juice first so they wouldn't discolour. Also added 2 tbsp. of the cool whip to the cream cheese as to lighten it up a bit for easier spreading over the crumb bottom. Didn't really change the recipe any in amounts just procedure. Family favourite now, no complaints on the recipe at all.
RECIPE SUBMITTED BY
I am the mother of two young boys ages 4 & 2 and an insurance broker. I am an avid reader, and I love to scrapbook my children. I like fast, easy to prepare meals. I have loved to bake for a long time and have
recently started to enjoy cooking. I have the largest sweet tooth known to man! Im also a really picky eater, so I have a hard time finding a balance between what I should cook for my family and what I will actually eat. I love this website, it has become an addiction!
