Banana Split Casserole
Everything you love about a banana split, but in a 9x13 pan. Perfect for bringing to a shindig and sharing with loved ones.
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 9x13 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!
Notes
See my "Tips & Advice" section for helpful information!
Tried this recipe?Let us know how it was!