Banana Split "cake"

READY IN: 5hrs 15mins
Recipe by Jennygal

From the summer edition of Whats Cooking by Kraft. A no-bake recipe with a beautiful presentation. Cook time is chill time.

Top Review by Andrea in NH

Great dessert. I cut the recipe in half and made it in a 8 x 8 pan. I used ff cheese, pudding and cool whip and you couldn't tell the difference. I didn't have pecans so I used sliced almonds. The crust didn't stay together very well. The next time I'll try baking it.

Ingredients Nutrition

Directions

  1. Mix crumbs and margarine and press onto bottom of a 13x9 pan. Freeze 10 minute.
  2. Beat cream cheese and sugar until well blended. Spread carefully over crust. Top with pineapple. Slice 4 bananas over the pineapple.
  3. Pour milk into a large bowl. Add pudding mixes and beat with wire whisk for 2 minute Gently stir in 1 cup cool whip and spread over banana layer in the pan.
  4. Top with remaining cool whip. Refrigerate at least 5 hours.
  5. Slice remaining bananas just before serving and arrange over dessert. Sprinkle with pecans. Store leftovers in fridge.

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