Skip to main content

No Bake Banana Split Dessert Recipe

This easy No Bake Banana Split Dessert Recipe combines all the flavors of a classic banana split for the perfect delicious summer dessert!

Ingredients


  • 8-ounce cream cheese softened
  • 1/4 cup butter, softened
  • 3 cups powdered sugar
  • 4 medium bananas, sliced
  • 20 ounce can crushed pineapple – drained
  • 16-ounce cool whip
  • 1 Jar of maraschino cherries
  • 1/2 cup crushed walnuts
  • 1/2 cup hot fudge sauce

Crust Ingredients


  • 12 full graham cracker sheets, finely crushed
  • 9 tbsp butter, melted
  • 1/3 cup granulated sugar

Instructions


  • Lightly coat a 9×13 baking dish with non-stick cooking spray.
  • Combine the graham cracker crumbs, butter, and sugar in a medium-size bowl. Mix until all of the butter has coated the crumbs and the mixture sticks together when pressed.
  •  Pour into your baking dish and firmly pack down the graham cracker crumbs. Set aside.
  • In a medium mixing bowl, combine the cream cheese, 1/4 cup butter, and powdered sugar. Mix until smooth and creamy. 
  • Scoop the cream cheese mixture on top of the crust and spread evenly across the top.
  • Then, spread the sliced bananas on top, pressing slightly into the cream cheese mixture.
  • Spread the crushed pineapple on top of the bananas, following with the cool whip. 
  • Finally, decorate the top of your dessert with the crushed walnuts, cherries and hot fudge.
  • Chill for several hours, or overnight, before cutting and serving. 


[adapted from RECIPES SIMPLE]

Comments

Post a Comment

Popular posts from this blog

Tree Laches Cupcakes

These Tres Leches Cupcakes are light and fluffy cupcakes filled with three creamy kinds of milk and topped with a light and fluffy whipped cream frosting. INGREDIENTS For the Cupcakes: 1 cup flour 1 1/2 tsp baking powder 1/4 tsp salt 1/2 tsp cinnamon 5 whole eggs; separated 1 cup sugar; divided 1/3 cup Coconut Milk 1 tsp Vanilla Extract For the Tres Leches: 1/2 cup heavy whipping cream 1 (10oz) can sweeten condensed milk 1 (8oz) can evaporate milk For the Topping: 2 cups heavy whipping cream 3 to 4 tbsp powdered sugar cinnamon sugar fresh sliced strawberries INSTRUCTIONS Set oven to 350 degrees F and line a muffin pan with cupcake liners. For the Cupcakes: In a large bowl combine flour, baking powder, salt, and cinnamon. In another two bowls separate the egg yolks and whites. To the yolks add 3/4 cup of sugar. Beat with a mixer until yolks are pale yellow and fluffy. Add coconut milk and vanilla extract. Mix until combined. Slowly, and gentl...
Post a Comment
Read more

TRISHA YEARWOOD FRENCH COCONUT PIE RECIPE

The recipe appeared together quick, easy ingredients all placed into a stand blender and blended until creamy, then put in an unbaked pie case.  After it was baked, it seemed accurately the way it was assumed to. The pie formed a lightly golden crust on top, the filling was firm and has an amazing coconut taste. There’s one essential information you need to memorize when making the pie. It uses UNSWEETENED COCONUT. The recipe uses frozen shredded coconut. Frozen shredded coconut is unsweetened. You can get it in the frosted food portion of the market store. If your grocery store doesn’t provide it, you can buy it online.   Trisha Yearwood French Coconut Pie Recipe Ingredients 2 cups frozen grated coconut, thawed (frozen coconut is unsweetened) use unsweetened coconut 3 large eggs 1 1/2 cups sugar 1/2 cup buttermilk 1/2 cup butter, melted 1 Tablespoon flour 1 Teaspoon vanilla one 9 inch pie crust, homemade or store-bought Instructions Preheat oven to 350 degrees. If using ...
Post a Comment
Read more

Vegan Lemon Rosemary Muffins

They were always too dense or didn’t cook all the way thru. A truly good muffin should be light, but not cake like, dense, but not a brick lol, and this recipe is just that! This recipe is fab because it’s my staple muffin recipe, has minimal ingredients, you can modify the added sugar or even skip the icing on top, it packs a rich lemon flavor, a hint of rosemary, the olive oil ties everything in together, it’s perf for any season, and is a lemon lovers dream! VEGAN LEMON ROSEMARY MUFFINS RECIPE Ingredients Muffins: 1 1/2 cups flour 1/2 cup cane sugar (additional for topping, optional) 1/2 teaspoon kosher salt 2 teaspoons baking powder 1/3 cup olive oil, melted  1 large banana, mashed  1/2 cup almond milk (room temp) 1 teaspoon vanilla extract 2 teaspoons lemon juice 1 teaspoon lemon extract (optional) Zest from 1 lemon  1 1/2 tbsp rosemary, chopped  Topping:  Lemon zest (optional) 1 tbs coarse sugar  2 cups powdered sugar...
Post a Comment
Read more