Layered Banana Split Cake
A chilled graham cracker crust dessert layered with cream cheese filling, bananas, pineapple, whipped topping, cherries, and pecans.
Ingredients
Main Ingredients
- 2 ½ cup graham cracker crumbs about 18 full sheets
- ¼ cup granulated sugar
- ¾ cup unsalted butter melted
- 16 oz cream cheese softened
- 1 ½ cup powdered sugar
- 1 tsp vanilla extract
- 4 medium bananas peeled and sliced
- 2 tbsp fresh lemon juice for tossing the bananas
- 40 oz crushed pineapple 2 cans, very well drained
- 16 oz whipped topping thawed
- 16 oz maraschino cherries drained and patted dry
- 1 cup chopped pecans or peanuts
Instructions
Cooking
- Make the crust. Combine crumbs, sugar, and butter, press firmly into the dish, and refrigerate 15 minutes.
- Spread the filling. Beat cream cheese, powdered sugar, and vanilla for 2 minutes until smooth, then spread over the crust.
- Layer the fruit. Toss the bananas with lemon juice and arrange them over the filling, then top with drained pineapple.
- Top it. Smooth the whipped topping to the edges, then add the cherries and pecans.
- Set. Cover and refrigerate at least 4 hours before cutting into 12 squares.
Notes
Substitutions: Walnuts or almonds can replace the pecans.
Tips: Drain the pineapple very well so the crust stays crisp.
Storage: Cover and refrigerate for 3 to 4 days. Do not freeze.