This creamy Banana Split dessert is a family favorite! This was my grandma’s recipe – it was her famous dessert in our family. I have no idea where it originated, but I’m sure she would want me to tell you all that she was the amazing chef that whipped up the recipe! :) She wasn’t that stereotypical quiet, sweet grandma. My grandma was sassy and spunky and spoiled us like crazy. She was the epitome of everything you could ever want in a grandma. She told stories that still make us laugh to this day about her casino trips and “when she was skinny” beach days. We see a little glimpse of her face every time my nephew Mason has a little attitude. She was so much fun – I really cherish the time I had with her.

I would never think to make a Banana Split as a dessert – typically my idea of a “dessert” means chocolate! But this recipe is such a delicious combination of the savory graham cracker crust, the creamy cheesecake pudding filling, the yummy pineapple & bananas and to top it all off a light cool whip with nuts & maraschino cherries. I will gladly give up a chocolate dessert for this Banana Split dessert! I realize this dessert doesn’t have a drizzle of chocolate like the traditional ice cream banana split – I don’t think it needs it! But you can absolutely add a drizzle of yummy chocolate fudge on top. I mean, I don’t think chocolate can ruin anything! :)

One of the great things about this recipe is that it is very easy to make and you can whip it up ahead of time and let it chill in the fridge overnight!


  • 1 8oz cool whip
  • 2 8 oz cream cheese softened
  • 1 box powdered sugar (added to taste)
  • 1 teaspoon vanilla extract
  • 1/4 cup of sugar
  • Maraschino cherries
  • Chopped walnuts
  • 4 Bananas (sliced)
  • 1 15 o can Crushed pineapple (drained)
  •  2 cups Graham cracker crumbs
  • 1 stick of butter (melted)


  1. Best if made the night before. Set overnight or at least 4-6 hours.
  2. Stir melted butter, sugar and graham cracker crumbs together. Pack in a lightly greased baking dish.
  3. Beat softened cream cheese until fluffy. Add vanilla extract and powdered sugar to cream cheese. Typically I use about 3/4 of the box or bag of powdered sugar – it depends on your preference.
  4. ................................................

for full instruction please see : thinkelysian.com


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