Banana Split Dessert

Banana Split Dessert
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 221.2
  • Total Fat: 9.7 g
  • Cholesterol: 23.5 mg
  • Sodium: 119.9 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.4 g

View full nutritional breakdown of Banana Split Dessert calories by ingredient
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Number of Servings: 24


    For the Crust:
    1 3/4 cups graham cracker crumbs
    1/4 sugar
    cup unsalted butter, melted

    For the Cream Cheese Layer:
    16 ounces cream cheese, at room temperature
    1/4 cup granulated sugar
    16 ounces COOL WHIP Whipped Topping, divided

    For the Fruit & Toppings:
    2 large bananas, sliced
    1 (20-ounce) can crushed pineapple, drained well
    16 ounces strawberries, hulled, and sliced
    cup walnuts, chopped
    Chocolate syrup
    Maraschino cherries


Grease a 913-inch baking dish; set aside.

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the cream cheese layer.

In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in 9 oz. of the COOL WHIP until thoroughly combined.

Arrange the banana slices in a single layer on top of the graham cracker crust. Spread half the cream cheese mixture on top of the bananas. Top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries. Spread the remaining cream cheese mixture on top of the strawberries.

Cover with the remaining COOL WHIP, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight.

Serving Size:24 squares

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