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“A wonderful combination of some of my favourite dessert ingredients: pineapple, cream cheese, whipped cream, bananas, coconut, sugar. Quick, rich, delicious, not too sweet, and no baking! You could add some medium or fine shredded coconut (about 1/4 c.) to the graham cracker mixture, and sprinkle some on top. If you don't have (or don't like) coconut milk, you could omit it, and just add about 1/4 c. milk to the cream cheese mixture.”

Ingredients Nutrition


  1. Melt butter.
  2. Place graham cracker crumbs and 2 tbsp icing sugar into 9" square baking pan (or equivalent size bowl), add melted butter and mix until even.
  3. Set aside 1/3 cup of graham mixture and press remainder into bottom of pan.
  4. Drain pineapple, reserving 3 tbsp juice.
  5. Cut bananas into slices and place in bowl with water and lemon juice to prevent browning. After a few minutes, lay slices on paper towel, cover with another paper towel to dry.
  6. Spread banana slices over graham cracker crust.
  7. Set aside 2 tbsp of "cream" at the top of the coconut milk can and pour the rest into a medium bowl.
  8. Add 4 tbsp icing sugar and mix a few seconds.
  9. Add cream cheese and beat until smooth.
  10. Set aside 1/3 cup of pineapple, then add remaining pineapple to cream cheese mixture and mix until even, then spread over bananas in pan.
  11. Place reserved coconut cream and whipping cream in medium bowl and beat on high until it thickens.
  12. Add reserved pineapple juice, remaining 4 tbsp icing sugar and vanilla, and beat until soft peaks form.
  13. Fold in reserved pineapple and spread over cream cheese mixture in pan.
  14. Sprinkle reserved graham cracker mixture over whipped cream mixture and place banana chips on top.
  15. Serve immediately, or better yet, chill a few hours.

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