Everything you love about a banana split, but in a 9×13 pan. Perfect for bringing to a shindig and sharing with loved ones.
What You Will Need
Graham crackers, butter, cream cheese, powdered sugar, bananas, pineapple, cool whip, cherries, pecans, hot fudge, and sprinkles are the only ingredients you need for this simple recipe. You will need a mixer to combine some of the ingredients and I put this casserole in a 9×13 pan. No baking is required.
Step by Step Instructions
In a food processor, add graham crackers and “process” until the graham crackers are fine and crumbly (you might have to do this in batches depending on the size of your food processor). Put crumbled graham crackers in a bowl and add 2 sticks of melted butter. Stir until all the graham cracker crumbs are coated in melted butter. Add the crumbled graham crackers and butter mixture to a 9×13 pan and press down firmly. This will make a graham cracker crust.
Put the pan with crust in the freezer.
In a mixing bowl, add the cream cheese, 1/4 cup butter, and powdered sugar. Mix with a mixer until it becomes creamy and smooth. Be patient! I promise it will turn into a thick cream even though it won’t seem like it at first.
Remove the pan with crust from the freezer. Spread the cream cheese mixture evenly over the graham cracker crust.
Add a layer of sliced bananas on top of the cream cheese layer.
Pour the crushed pineapple on top of the bananas.
Evenly spread the cool whip on top of the bananas and pineapples.
Sprinkle on the pecans and add cherries.
Drizzle hot fudge all over the casserole and sprinkle on rainbow sprinkles.
Place the casserole in the fridge for a couple hours. Serve and enjoy!
Tips & Advice
If you do not have a food processor, you can add the graham crackers to a gallon Ziploc bag and then crush them with a rolling pin.
You can use chunks of pineapple instead of crushed if you would prefer! You could also substitute walnuts for pecans if you prefer walnuts.
Printable Recipe
Banana Split Casserole
Ingredients
- 3 sleeves graham crackers
- 2 sticks butter *melted
- 1 (8 oz) block cream cheese *softened
- 1/4 cup butter *softened
- 3 cups powdered sugar
- 4 bananas *sliced
- 1 (20 oz) can crushed pineapple *drained
- 1 (16 oz) container Cool-Whip *thawed
- Maraschino cherries *stemmed, to taste
- 2 oz pecan pieces
- Hot fudge sauce *to taste
- Rainbow sprinkles *to taste
Instructions
- In a food processor, add graham crackers and "process" until the graham crackers are fine and crumbly (you might have to do this in batches depending on the size of your food processor). Put crumbled graham crackers in a bowl and add 2 sticks of melted butter. Stir until all the graham cracker crumbs are coated in melted butter. Add the crumbled graham crackers and butter mixture to a 9×13 pan and press down firmly. This will make a graham cracker crust.
- Put the pan with the crust in the freezer.
- In a mixing bowl, add the softened cream cheese, 1/4 cup softened butter, and powdered sugar. Mix with a mixer until it becomes creamy and smooth. Be patient! I promise it will turn into a thick cream even though it won't seem like it at first.
- Remove the pan with crust from the freezer. Spread the cream cheese mixture evenly over the graham cracker crust.
- Add a layer of sliced bananas on top of the cream cheese layer.
- Pour the crushed pineapple on top of the bananas.
- Evenly spread the cool whip on top of the bananas and pineapples.
- Sprinkle on the pecans and add cherries.
- Drizzle hot fudge all over the casserole and sprinkle on rainbow sprinkles.
- Place the casserole in the fridge for a couple hours. Serve and enjoy!
