Banana Split Layered Dessert (Printable Version)
Graham crust, creamy layers, fresh bananas, pineapple, and pudding topped with nuts and chocolate drizzle.
# What You'll Need:
→ Crust Layer
01 -
200 g graham cracker crumbs
02 -
115 g unsalted butter, melted
03 -
50 g granulated sugar
→ Cream Cheese Layer
04 -
225 g cream cheese, softened
05 -
60 g powdered sugar
06 -
240 ml whipped topping
→ Fruit & Pudding Layers
07 -
3 medium bananas, sliced
08 -
560 g crushed pineapple, well-drained
09 -
96 g instant vanilla pudding mix
10 -
480 ml cold milk
→ Topping
11 -
480 ml whipped topping
12 -
60 g chopped walnuts or pecans
13 -
Chocolate syrup, for drizzling
14 -
Maraschino cherries, optional
# Steps To Follow:
01 -
Blend graham cracker crumbs with granulated sugar and melted butter until evenly combined. Firmly press mixture into the base of a 33x23 cm baking dish. Chill in refrigerator for 10 minutes.
02 -
Using a mixer, beat cream cheese with powdered sugar until smooth. Gently fold in 240 ml whipped topping until mixture is fully incorporated. Spread evenly over the chilled crust.
03 -
Arrange sliced bananas evenly over the cream cheese layer. Spread well-drained crushed pineapple in an even layer on top of the bananas.
04 -
In a bowl, whisk instant vanilla pudding mix with cold milk for 2 minutes. Allow to thicken slightly, then pour gently over the fruit layers, covering entire surface.
05 -
Spread remaining whipped topping smoothly over the pudding layer. Sprinkle with chopped nuts, drizzle generously with chocolate syrup, and garnish with maraschino cherries if desired.
06 -
Refrigerate uncovered for a minimum of 4 hours to enable setting prior to serving.
# Notes and Tips:
01 -
Ensure pineapple is well-drained to avoid a soggy dessert base.
02 -
For clean layers, use a large spatula when spreading mixtures.