Banana Split CakeIngredients: 12 Honey Graham Crackers (about one sleeve) finely crushed 1 cup sugar, divided 1/3 cup butter, melted 2 pkg. (8oz each) cream cheese, softened 5 bananas, one for top 2 cups cold milk 2 pkg. (4 serving size) Jell-O vanilla instant pudding 2 cups, thawed cool whip, divided 1 cup chopped pecans Mix honey graham cracker crumbs, 1/4 cup of sugar and the melted butter. Press onto bottom of 13 x 9 inch glass pan. Freeze for 10 minutes. Beat cream cheese and remaining 3/4 cup sugar with mixer until well blended. Spread carefully over crust; Slice 4 of the bananas; top on crust. Pour milk into large bowl. Add dry pudding mixes. Beat for 2 minutes. Gently stir in 1 cup of whipped topping. Spread over banana layer in pan. Top with remaining 1 cup whipped topping. Sprinkle with pecans. Refrigerate for 4 to 5 hours. Slice remaining banana just before serving; arrange over dessert. Store leftovers in refrigerator.
OPTIONAL: If you like pineapples, you may also use pineapple chunks at the same time you place the banana slices on the crust. I happen to omit mine as I’m not one for pineapples mixed in desserts. I like pineapples all by themselves.
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December 2017
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