Banana Split Lush
This banana split lush is very similar to a banana split icebox cake my Mom used to make for us when we were kids. It was always a big hit and a true crowd pleaser. It's one of those desserts that would be perfect for picnics, office parties, potluck meals or special family gatherings. It's lush and decadent but uber easy to make. This dessert is a fantastic way to enjoy all of the things we love about banana splits. It's fun to make and eat and as an added bonus it's insanely delicious.
- 2 cup graham cracker crumbs
- 1 cup chopped walnuts or pecans, divided
- 1/4 cup granulated sugar
- 1/2 cup butter, melted
- 2  oz. cream cheese
- 1 1/4 cup powdered sugar
- 1  oz. can crushed pineapple, drained
- 4 medium bananas, sliced
- 2 [3.4] oz. white chocolate instant pudding
- 3 cup milk
- 1  oz. whipped topping or 4 cup fresh whipped cream, divided
- hot fudge sauce, slightly warmed
- 16 maraschino cherries with stems
- sprinkles [optional]
Preheat the oven to 350°F. Spread 1/2 cup walnut pieces in a single layer and toast for 6-8 minutes. Set aside to cool. Spritz the bottom only of a 9 x 13 inch baking dish. In a medium mixing bowl mix together the graham cracker crumbs, remaining 1/2 cup chopped walnuts and granulated sugar. Press firmly onto the bottom of the baking dish. Bake for 16-18 minutes or until golden and set. Cool completely.
Whip together the softened cream cheese, powdered sugar, drained pineapple and 1 cup whipped topping. Whip for 2 minutes until fluffy and evenly combined. Spread evenly over the crust.
Top with a layer of banana slices. Whip together both boxes of instant white chocolate pudding with 3 cups of cold milk for 2-3 minutes until thickened but still pourable. Pour over the bananas.
Frost the top with the remaining whipped topping. Drizzle with chocolate fudge and garnish with the remaining toasted walnuts and maraschino cherries. Decorate as desired. Chill for at least 4 hours before cutting to allow the layers to set. Yield: 16 servings