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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


  1. 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.)
  2. 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.
  3. Slice the bananas and arrange evenly over the cream cheese mixture; top with the crushed pineapple and then the sliced strawberries.
  4. 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.

Recipe Notes

You can drizzle some chocolate sauce over the place before placing a slice of the Banana Split Dessert on top.