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.
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. Use fairly firm bananas. The acidity of the pineapple seems to help preserve them, but you can toss them with some lemon juice as well. 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!

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Posted by on April 16, 2011
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