T.l.b.s. (Tastes Like Banana Split)
"This is a slightly tweaked version of a great old traditional dessert, originally developed by Mr. Food (Art Ginsberg). I really love Mr. Food recipes for their simplicity and they always turn out nicely. This one is simple to make, delicious, fast, and fairly cheap. It's usually my covered dish when desserts are requested for school events or reunions and I always bring home an empty pan because the dish has a LOT of eye appeal as well. It needs to refrigerate for an hour or so prior to serving and that time is reflected in the "cooking time," albeit there is no cooking to it. Everybody bugs me for this great old traditional recipe -- and now YOU have it too!*.*"
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix
- 3 bananas, sliced
- 20 ounces crushed pineapple in syrup, drained
- 12 ounces frozen whipped topping, thawed
- 1⁄3 cup nuts, crushed topping nuts (garnish)
- 16 maraschino cherries (garnish)
directions
- In a medium bowl, mix the graham cracker crumbs and the melted butter. Pat this mixture into a 9" x 13" casserole dish and refrigerate for a few minutes.
- In a large mixing bowl, prepare the pudding according to package directions.
- Spread the pudding in the graham cracker crust and cover with the banana slices. Then, layer in the pineapple and whipped topping. Garnish with the nuts and the cherries and cover lightly with cling wrap and keep refrigerated until serving time.
- NOTE: This dish is best if it is refrigerated overnight prior to serving. If you do this, garnish just before serving. Also, be sure to use INSTANT pudding (cold) and, if two blends are listed on the box, choose the thicker one that uses less milk.
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Reviews
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I made this over the weekend for my friends and I to enjoy while watching an entire season of "Desperate Housewifes". (I love not having children) The only thing I did different was I used only half of the pineapple, added about 3/4 a cup or so of chopped strawberrys, and topped the finished product with chocolate syrup. It was sinful. lol! This is something that I think would do very well at a potluck because it serves a lot and is kid and adult friendly. Thank you so much for posting!
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
