Banana Split Dessert

Last weekend we celebrated my in-laws 50th wedding anniversary in Gatlinburg, TN.  All of their children and grandchildren came together in a cabin to play games, watch home movies, take photos and eat.  This is one of the desserts we had.

I had never noticed this recipe before, but found it in two of my cookbooks while searching dessert recipes.  Later that same day, I saw the recipe posted on a message board.  I altered all 3 of the recipes to come up with this version.

The whipped cream looks a little funny on top because I had another dessert stacked on the lid in the cooler and it smooshed a bit.  Also, I meant to add nuts to the top and forgot all about them.  I found them hiding in a corner while cleaning up.

Here’s what you’ll need:

For the crust:

• 2 cups graham cracker crumbs
• 1 stick butter, melted

For the filling:

• 8 oz cream cheese, softened
• 7 oz jar marshmallow cream (2 cups)

For the fruit and toppings:

• 4 firm bananas, sliced
• 1 can crushed pineapple
• 8 oz frozen whipped topping, thawed
• 10 oz jar maraschino cherries, cut in half
• 1/3-1/2 cup nut topping
• generous drizzle chocolate syrup

Mix the graham cracker crumbs and butter together in a bowl and then press into a 9×13 inch pan.  Bake at 350 degrees for 5 minutes.  Cool.

With an electric mixer, blend the cream cheese and marshmallow cream together.  Mix until creamy and smooth.  Spread over the cooled crust.

Place the bananas in a colander and pour the crushed pineapple over the top.  Allow this to drain thoroughly.  Once it’s drained, spread the fruit over the filling.  Spread frozen whipped topping over the fruit and refrigerate.

Sprinkle with nuts and cherries and drizzle chocolate syrup right before serving.

I made the dessert the day before I served it.  It held up fine for that amount of time.  I made sure to completely cover the bananas with whipped topping so they stayed fresh.