Banana Split "Cake"

Banana Split "Cake"

1

"Layer after layer of fruit and creaminess are served up in this pineapple-banana dessert topped with chocolate curls."

Ingredients

5 h 15 m servings 252 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Mix wafer crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
  2. Beat cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
  3. Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup whipped topping; spread over banana layer in pan. Top with remaining whipped topping. Refrigerate 5 hours. Slice remaining bananas just before serving; arrange over dessert. Top with chocolate curls.
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Footnotes

  • Substitute: Garnish cheesecake with 1/2 cup finely chopped pecans instead of the chocolate curls.
  • How to Make Chocolate Curls: To make chocolate curls, first warm an unwrapped square in the microwave on HIGH for a few seconds. The draw a peeler slowly across the square's bottom for long curls or across narrow side for short curls.
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Update 11/26/2011- I made this for one of our Thanksgiving desserts and EVERYONE loved this cake. I made this last year for a holiday party at work. The only thing I would change would be to m...