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Banana Split Dessert


Refrigerate at least one hour before serving.
Evaporated milk must be cold.

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  • 1 1/2 c reduced-fat graham cracker crumbs (about 30
  • squares)
  • 3 T melted butter
  • 1/2 tsp vanilla
  • 1 (12-oz) can cold fat-free evaporated milk
  • 1/4 c skim milk
  • 2 (4-oz) pkgs sugar-free instant vanilla pudding mix
  • 2 medium bananas, sliced
  • 1 (8-oz) can unsweetened crushed pineapple, drained
  • 1 (8-oz) Cool Whip, thawed
  • 3 T chopped walnuts
  • 3 T chocolate syrup


Servings 16


Step 1

Preheat oven to 375 degrees.

In a 13x9 inch baking dish, mix together graham cracker crumbs, butter and vanilla. Pat into the bottom of the dish. Bake for 10 minutes or until browned, then cool completely.

In a medium bowl, whisk evaporated milk, skim milk, and pudding mixes for 2 minutes or until slightly thickened. Spread evenly over crust.

Layer with bananas, then pineapple, then Cool Whip. Sprinkle with nuts and drizzle with chocolate syrup.

Refrigerate at least 1 hour before serving.

145 calories

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