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BananaSplit Pudding Desert Recipe

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This recipe for BananaSplit Pudding Desert, by , is from Tucker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Tucker
Added: Friday, February 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. honey maid graham cracker crumbs
1 1/4 c. sugar, divided
1/2 c. - 1 stick butter, melted
2 pkg - 8 oz each Philadelphia cream cheese, softened
1 can - 20 oz. crushed pineapple, drained
6 medium bananas, divided
2 c. cold milk
2 pkg. - 4 serving size each JELL-O vanilla flavor instant pudding and pie filling
2 c. thawed cool whip whipped topping, divided
1 c. planters chopped pecans ( or chocolate chips )

Directions:
Directions:
Mix cracker crumbs, 1/4 c. of the sugar and the butter; press firmly onto bottom of foil-lined 13 x 9 inch pan. Freeze 10 minutes.

Beat cream cheese and remaining 1 c. sugar in large bowl with electric mixer on medium speed until well blended. Carefully spread cream cheese mixture over crust; top with the pineapple. Slice 4 of the bananas; arrange over pineapple. Set aside.

Pour milk into large bowl. Add dry pudding mixes. Mix with wire whisk for 2 minutes or until well blended. Gently stir in 1 c. of the whipped topping; spread evenly over banana layer in pan.

Top with the remaining 1 c. whipped topping; sprinkle with pecans (or chocolate chips). Cover with foil. Freeze for 2 hours. Just before serving, slice remaining 2 bananas; arrange evenly over dessert. Store leftover dessert in freezer.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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