Saturday, April 16, 2011

Layered Banana Split Dessert

Often called Banana Split Cake, this layered dessert has the same base ingredients from a banana split but in a convenient and well loved layered pan dessert.

Layered Banana Split Dessert

Take the elements of a banana split - bananas, pineapple, strawberries, whipped cream, chocolate syrup, maraschino cherries, and chopped nuts - layer that on top of a cookie crust, throw in a layer of that fabulous cream cheese, powdered sugar, whipped cream mixture as a stand-in for the usual ice cream, and you have one well loved Layered Banana Split Dessert.

I don't know if this dessert originated here in The South, but I do know that it sure is mighty popular among us southerners. It's another one of those great desserts to tote to a picnic, church supper, or a potluck, and even for the after gathering of a funeral, because in truth, frankly, most of us are not safe left alone with it. I love this dessert, probably a little bit too much, and I think, so will you.

Like other layered desserts, first you'll make a basic shortbread type of crust by combining butter with flour and nuts, and spreading that into a 9 x 13 inch baking dish, and baking it. Glass is best - it's just easier to dig it out to be honest - but my Pyrex pan was otherwise occupied, so I had to use a regular baking pan this time.  Prepare the crust far enough in advance so that you have plenty of time to cool it completely - about an hour.

The first layer on top of the crust, is made of softened cream cheese and powdered sugar, whipped together, and then mixed with a cup of whipped topping, and spread on the cooled crust.


Next is a layer of sliced bananas - I used three. Top that with a large can of crushed pineapple that you have already drained well.


Next is a layer of pie filling. I used one can of strawberry pie filling, but cherry pie filling works well also.  Spread that around a bit to cover over the pineapple.


Add a layer of whipped cream, cover and refrigerate for 24 hours.  Before serving, garnish with additional blobs of whipped cream, spaced evenly across the top and drizzle chocolate syrup all over. Sprinkle with chopped nuts and top each whipped cream dollop with a stemmed maraschino cherry. To serve, cut into squares.


Now that is scrumptious. Enjoy!



Recipe: Layered Banana Split Dessert

©From the Kitchen of Deep South Dish
Prep time: 30 min |Inactive time: 24 hours | Yield: About 12 servings

Ingredients

For the Crust:
  • 1/2 cup (1 stick) of unsalted butter, softened at room temperature
  • 1 cup of all purpose flour
  • 1/4 cup of finely minced pecans
First Layer:
  • 1 (8 ounce) package of cream cheese, softened at room temperature
  • 1 cup of powdered sugar
  • 1 cup of Cool Whip or homemade whipped cream
Remaining Layers in Order:
  • 3 bananas, sliced
  • 1 (20 ounce) can of crushed pineapple, very well drained
  • 1 (21 ounce) can of strawberry or cherry pie filling
Topping:
  • 2 to 3 cups of Cool Whip or homemade whipped cream, plus extra for dollops as garnish, if desired
  • Chocolate syrup, for garnish
  • Chopped nuts, for garnish
  • Maraschino cherries, with the stem, for garnish
Instructions

Preheat oven to 350 degrees F. In a bowl, mix together the flour, pecans and butter until mixture resembles cookie dough. Spread into the bottom of a 9 x 13 inch glass Pyrex baking dish. Bake at 350 degrees F for about 20 minutes or until lightly browned. Cool completely, about 1 hour. Drain the pineapple, reserving the juice for another use; set aside.

Mix together the cream cheese and powdered sugar until well blended. Add 1 cup of the Cool Whip and mix together. Spread this layer over the cooled crust.

Slice the bananas over the top of the cream cheese layer, following by the crushed pineapple, and then dab the pie filling around on the top. Spread out as much as possible.

Spread enough whipped topping on top to cover; cover dish and refrigerate for 24 hours. Before serving, garnish by placing 12 dollops of whipped cream spaced evenly across the top. Drizzle chocolate syrup all over. Sprinkle with additional chopped nuts and top each whipped cream dollop with a cherry. Cut into squares.

Icebox No-Bake: Make this completely no bake by substituting 2 cups of crushed Nilla wafers, cookies, or graham crackers, in place of the flour; no baking is necessary. Press into pan and place into freezer for 15 minutes to set.

Cook's Notes: Use a variety of pie fillings and well drained canned fruits to change this up. Sugar free and lower fat products may be used.

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on April 16, 2011
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