Banana Split Dessert
Tastes just like your favorite ice cream sundae! We start with a shortbread cookie crust, top it with buttercream filling, sliced bananas, crushed pineapple, fresh strawberries, and Cool Whip, then garnish with chocolate drizzle, chopped nuts, and maraschino cherries, Enjoy!
Servings: 16
Ingredients
1st LAYER:
- 1 1/2 c. all-purpose flour
- 2 T. granulated sugar
- 1/2 c. plus 6 T. cold butter cut into small pieces
- 1/2 c. peanuts, walnuts or pecans finely chopped
2nd LAYER:
- 1 c. butter room temperature
- 2 lg. eggs
- 2 tsp. vanilla
- 1 (16 oz.) box confectioner's sugar
REMAINING LAYERS:
- 5 to 6 bananas split in half lengthwise
- 1 (20 oz.) can crushed pineapple drained, reserve juice
- 1 (16 oz.) cont. fresh strawberries hulled and sliced
- 1 (12 oz.) cont. Cool Whip topping
- chocolate syrup for drizzling
- 1/2 c. chopped peanuts, walnuts or pecans chopped
- 16 maraschino cherries with stems for decorating
Instructions
- 1st LAYER: In a large bowl, combine flour and sugar. Cut in butter with a pastry blender or fork until it resembles coarse meal. Stir in nuts, then press the mixture into a 9x13-inch pan. Bake at 350 degrees for 20 minutes. Let cool.
- 2nd LAYER: In a medium bowl, beat butter, eggs, vanilla, and confectioner's sugar for 15 minutes, with an electric mixer, until light and fluffy. Spread over cooled baked crust.
- REMAINING LAYERS: Split bananas lengthwise and soak them in the reserved pineapple juice for 5-10 minutes. Remove bananas from the pineapple juice, arrange the banana slices in a single layer on top of the filling. Top with an even layer of crushed pineapple, and then an even layer of sliced strawberries. Spread Cool Whip over the top.
- Refrigerate for at least 4 hours or overnight. Just before serving, drizzle with chocolate syrup, sprinkle with nuts, and garnish with maraschino cherries.
