Delicious, rich and creamy, with all the ingredients you like in a banana split, this unbaked banana split dessert will be one you’ll make again and again.
Summer is fast approaching and that means picnics, barbecues, potlucks, and family gatherings are just around the corner.
You’ve probably wondered before any of these occasions:
What should I bring?
What is easy and quick to make but still super delicious?
And, most importantly, when it’s hot outside, the last thing you want to do is turn on the oven and sweat in the kitchen.
Here at SugarApron, we are preparing some great summer recipes!
No baking? Easy to make but still super delicious?
I can’t think of a better one for summer with all the grilling and the cold. Once you make this delicious, rich, creamy, unbaked banana split dessert, you’ll do it over and over again….
1 stick of butter, melted
1 box of graham cracker crumbs
1 (8 oz) cream cheese, softened
1/4 cup butter, softened
3 cups of powdered sugar
4 bananas, sliced
1 can crushed pineapple, drained
1 (16-ounce) container of cold, defrosted whipped cream or 1 1/2 cups of heavy whipped cream
1 jar of maraschino cherries, stemmed.
1 cup nuts or pecans, chopped
hot, slightly heated caramel sauce
1 tablespoon of rainbow sprinkle
In a medium bowl, combine graham cracker crumbs and melted butter.
Press firmly into a crust on the bottom of a 9×13 glass or porcelain plate, and let it cool in the freezer for about 10 minutes to harden.
In a medium bowl, spread the cream cheese, 1/4 cup butter and powdered sugar until creamy, about 5 minutes.
Don’t be tempted to add milk, it will take a few minutes, but the mixture will blend perfectly.
Spread the cream cheese mixture over the cooled graham cracker crust.
Add a layer of sliced bananas over the cream cheese mixture.
Spread the pineapple chunks evenly over the bananas.
Spread the Cool-Whip evenly over the pineapple and banana layer with a rubber spatula.
Garnish with the nuts and maraschino cherries.
Sprinkle the chocolate over the dessert and then sprinkle the rainbow sprinkles on top.
Chill for at least 4 hours before cutting to allow the layers to set.