Banana Split Pie is an easy-to-prepare, unbaked banana dessert made with a graham cracker crust filled with cream cheese, bananas, whipped cream, pineapple, chocolate syrup and cherries. A refreshing banana split dessert that’s easy to make and serve!
Nothing says summer like banana splits, and this version won’t let you down! This banana split cake only takes a few minutes to prepare and will stay ready in the fridge for up to 24 hours before serving so you can prepare it in advance, something you can’t do with the ice cream version! You can also customize this dessert and add nuts and/or any other ingredient you like – my kids had a lot of fun helping me make this fun and easy gift!
Ingredients:
1 stick of butter, melted
1 box of graham cracker crumbs
1 stick of butter, softened
2 eggs
2 cups of confectioner’s sugar
5 bananas, sliced
1 (15 ounces) can crush the pineapple, without draining
1 (16 oz.) Cool-Whip container, defrosted
1 jar of maraschino cherries, without stem.
1/2 cup nuts, chopped
Chocolate syrup, optional
Instructions:
On a 9×13 glass or porcelain plate, combine 1 stick of melted butter and graham cracker crumbs. Using a fork, stir in the butter until the crumbs are covered. Press firmly on a crust at the bottom of the pan.
In a medium bowl, spread the other stick of softened butter, eggs and confectioners’ sugar; beat for 15 minutes. Spread evenly over the graham cracker crust. Layer banana slices evenly over butter and sugar mixture; layer pineapple over bananas. Spread the Cool-Whip evenly and garnish with cherries and nuts. Sprinkle optional chocolate syrup over top. Refrigerate for at least 2 hours or overnight. Keeps well chilled for one week.