Second time around for an old 60’s favorite.
Ya know, I see recipes popping up on Pioneer Woman and use to on Paula Deen’s show that my mother was making back in the 50’s and 60’s. And, on Pinterest I’m always seeing “new” recipes that I remember my mother making. I guess the younger viewers are seeing/testing/tasting these recipes but some of us who have been around a few decades longer have been enjoying these old family favorites for quite a while.
Take this Banana Split Dessert; use to be one of my mother’s dessert recipes she enjoyed making for family and friends. When it comes to banana splits all I remember about that ice cream favorite was that when my sister and I would go to a Dairy Queen or ice cream shop we would ask for a banana split but we only wanted the banana, only vanilla ice cream and no pineapple or strawberry toppings. For us it was chocolate all the way; I guess that really wasn’t a banana split.
My mother’s recipe for this Banana Split Dessert didn’t call for strawberries but now that I’m not that picky, I’m going for the whole shebang — bananas, strawberries, pineapple, chocolate and topped with nuts and cherries. Some people call this no baked but I choose to bake my graham cracker crust for about 8 minutes to set it a little more so it isn’t quite so crumbly.
Hope you enjoy this recipe if you have had it in the past, give it another try. I would say I haven’t made this dessert in 30 years at least; so I was anxious to give it another try.
BLAST FROM THE PAST: This Angel Mango Pie is a great Spring/Summer dessert.
Mix the crumbs, sugar and butter and press into 9 x 13″ pan.
Beat the filling mixture until there are no lumps.
Spread the filling mixture evenly over the crust.
Top the filling with bananas and then scatter the crushed pineapple over the top.
Put the slices strawberries over the crushed pineapple.
Top strawberries with the carton of Cool Whip, chopped pecans and the cherries. Refrigerate for a few hours.
Banana Split Dessert
- 2 c. graham cracker crumbs
- 3 Tbsp. granulated sugar
- 1 stick butter melted
- 8 oz. cream cheese room temperature
- 1 stick butter
- 2 c. powdered sugar
- 1/3 c. heavy cream
- 1 tsp. vanilla extract
- pinch sea salt
- 12 oz. can crushed pineapple drained well
- 4-5 bananas sliced
- 1 carton strawberries sliced
- 1 c. pecans chopped and toasted
- 10 oz. jar maraschino cherries chopped or halved
- Melt the 1 stick butter and blend with the graham cracker crumbs and sugar with a fork until evenly mixed. Press into the bottom of a 9x13" baking pan. (I baked mine at 350° for about 8 minutes, but you can skip that step and just refrigerate crust.)
- With an electric mixer, blend the remaining stick of butter, the cream cheese, powdered sugar, heavy cream and salt. Beat for 3-4 minutes until no lumps and fluffy. Spread this mixture over the graham cracker crumb crust.
- Slice the bananas and arrange evenly over the cream cheese mixture; top with the crushed pineapple and then the sliced strawberries.
- Spread the Cool Whip on top of the strawberries; sprinkle with chopped pecans and place cherries on top. Refrigerate 3-4 hours or overnight before serving.
You can drizzle some chocolate sauce over the place before placing a slice of the Banana Split Dessert on top.