NO BAKE BANANA SPLIT DESSERT
INGREDIENTS:
FOR THE CRUST:
- 2cupsgraham cracker crumbs
- ½cupunsalted butter, melted
FOR THE CREAM CHEESE LAYER:
- 12ouncescream cheese(at room temperature)
- ¼cupgranulated sugar
- 8ouncesCool Whip
FOR THE FRUIT & TOPPINGS:
- 3 to 4bananas(sliced)
- 20ouncecanned crushed pineapple, drained well
- 16ouncesstrawberries(hulled and sliced)
- 8ouncesCool Whip
- ½cupwalnuts, chopped
- Chocolate syrup
- Maraschino cherries
DIRECTIONS:
- Grease a 9x13-inch baking dish; set aside.
- In a medium bowl, mix the graham cracker crumbs and melted butter with a fork, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
- 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.
- Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.
- Cover with the Cool Whip, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight. Leftovers can be stored, covered, in the refrigerator for up to 4 days.
