NO BAKE BANANA SPLIT DESSERT
A classic! Layers of graham cracker crust, cream cheese filling, bananas, pineapple, strawberries, whipped cream, nuts, chocolate & a cherry on top!
yield : 12 TO 16 SERVINGS
INGREDIENTS:
For the Crust:
- 2 cups (198 grams) graham cracker crumbs
- ½ cup (113 grams) unsalted butter, melted
- For the Cream Cheese Layer:
- 12 ounces cream cheese, at room temperature
- ¼ cup (50 grams) granulated sugar
- 8 ounces Cool Whip
For the Fruit & Toppings:
- 3 to 4 bananas, sliced
- 1 (20-ounce) can crushed pineapple, drained well
- 16 ounces strawberries, hulled and sliced
- 8 ounces Cool Whip
- ½ cup (57 grams) walnuts, chopped
- Chocolate syrup
- Maraschino cherries
DIRECTIONS:
- Grease a 9×13-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.
An original recipes kindly visit browneyedbaker.com.
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