Banana Split Cake
Description
This delicious dessert can be enjoyed anytime, not just in the summer. Make it for your family gathering, Easter or any holiday of your choosing.
Ingredients
Banana Split Cake:
6 1/2 graham cracker sheets (two 1 1/2-inch squares per sheet)
12 oz. cream cheese, at room temperature
¼ c. granulated sugar
8 oz. COOL WHIP Whipped Topping
Topping:
16 oz. strawberries, hulled, and sliced
10 oz. canned, crushed pineapple packed in juice, drained
4 medium bananas, sliced
8-oz. container light whipped topping
3 T. pecans, chopped
Directions
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Cover the bottom of a 9 x 13-inch pan with graham cracker sheets.
In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust. Spread the crushed pineapple over the pudding layer and top with bananas, add a layer of strawberries, then spread whipped topping.
Sprinkle pecans on top.
Refrigerate for at least 4 hours, or overnight.
Prep Time
Cook Time
PT0M