Banana Split Dessert Food

BANANA SPLIT DESSERT

Steps:

• Combine MELTED butter and Graham Crackers.
• Pat in bottom of 13 x 9 x 2 pan.
• Beat eggs on high speed 4 minutes (critical of time).
• Add powdered sugar, softened butter and vanilla and beat 5 minutes more on high.
• Spread over crumbs evenly.
• Chill for 30 minutes in refrigerator.
• Spread pineapples over cream mixture.
• Arrange bananas over the pineapples.
• Cover with Cool Whip.
• Sprinkle with nuts and then place a few cherries.
• Cover, refrigerate 6 hours or overnight.

TRADITIONAL BANANA SPLIT

Steps:

• Line up ice cream scoops next to each other in an oval deep dish or a banana boat.
• Cut the ends of the banana off (about 1/4 inch) while still in the peel.
• Slice in half longways.
• Pop each half of the banana out of the peel onto each side of the ice cream row, pressing down and in a little so it'll stay put.
• Top the vanilla ice cream with the pineapple, the chocolate with the chocolate syrup and the strawberry with the strawberry sauce.
• Spoon the wet walnuts over all three scoops of ice cream.
• Top each scoop with some whipped cream and a cherry for each.
• Enjoy!

BANANA SPLIT DESSERT

Steps:

• In a small bowl, combine crumbs and melted butter. Set aside 1/2 cup; press remaining crumbs into a 15x10x1-in. pan. Slice bananas widthwise and layer over crust. Cut ice cream widthwise into 10 slices; place over bananas. Spread edges of ice cream slices to cover banana and form a smooth layer. Sprinkle with nuts. Cover and freeze until firm. , In a large saucepan, melt chocolate chips and butter; stir until smooth. Pour over ice cream; freeze until firm. , In a large bowl, whip cream until stiff peaks form; spread over chocolate layer. Top with reserved crumbs. Store in freezer (will keep for several weeks). Remove from freezer about 10 minutes before serving.

BANANA SPLIT DESSERT

Steps:

• In a 13 x 9 x 2 inch baking pan stir together graham cracker crumbs, 3 tablespoons of the sugar and butter. Press firmly into bottom of pan.
• In large mixing bowl beat cream cheese and remaining sugar with an electric mixer on medium speed until smooth. Spread evenly over crumb crust.
• Slice bananas and place on top of cheese mixture. Drizzle with 2 tablespoons chocolate syrup.
• Spoon drained pineapple over bananas. Spread Cool Whip over top. Sprinkle with pecans and cherries. Drizzle with remaining chocolate syrup.
• Refrigerate for 2 hours or overnight.

BANANA SPLIT 'CAKE'

Steps:

• Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
• Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
• Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours.
• Slice remaining bananas just before serving; arrange over dessert. Top with nuts.

ALL-AMERICAN BANANA SPLIT

Steps:

• Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately.

BANANA SPLIT CAKE II

Steps:

• Combine the crushed vanilla wafers and melted margarine. Pat into the bottom of one 9x13 inch pan.
• Beat the cream cheese and confectioners' sugar together until light and fluffy. Spread over the top of the vanilla wafer crust. Spoon crushed pineapple over the cream cheese layer. Then layer sliced bananas over the pineapple. Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries.
• Chill for at least 4 hours before serving.

SOUTHERN STYLE BANANA SPLIT CAKE

Steps:

• Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
• Beat together the cream cheese and confectioners' sugar; spread over graham cracker crust.
• Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.
• Top with cherries and chopped nuts; refrigerate and serve chilled.

BANANA SPLIT CAKE I

Steps:

• Combine cracker crumbs and melted butter or margarine thoroughly and press into bottom of 9x12 inch baking pan. Chill in freezer for at least 15 minutes.
• In the medium bowl of an electric mixer combine confectioners sugar, eggs, and softened butter or margarine; beat at medium speed for 20 minutes. (This step is important, so don't try to save time).
• Spread buttercream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of buttercream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread the whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.

GRAHAM CRACKER BANANA SPLIT DESSERT

Steps:

• Combine cracker crumbs and margarine; press into a 13-in. x 9-in. dish coated with cooking spray. , In a large bowl, whisk the evaporated milk, fat-free milk and pudding mixes for 2 minutes (mixture will be thick). , Spread pudding evenly over crust. Layer with bananas, pineapple and whipped topping. Sprinkle with nuts; drizzle with chocolate syrup. Top with cherries. Refrigerate for at least 1 hour before cutting.

ULTIMATE BANANA SPLIT DESSERT

Steps:

• Mix graham cracker crumbs and melted butter and press into a 9x13 inch baking pan.
• Whip margarine, eggs, powdered sugar and vanilla til well mixed.
• Spread over crust Cut bananas lengthwise and put over mixture in pan.
• Top with pineapple.
• Spread coolwhip over top of pineapple.
• Sprinkle with nuts and add cherries Chill at least an hour before serving.

BANANA SPLIT DESSERT (4 POINTS * LOW FAT & LOW SUGAR)

Steps:

• Combine cracker crumbs and margarine; press on the bottom of a 9 x 13 dish coated with nonstick cooking spray.
• In a bowl, combine the milks and the pudding mixes and whisk for 2 minutes or until slightly thickened.
• Spread pudding evenly over crust. Layer with bananas, drained pineapple and then whipped topping.
• Sprinkle with nuts; drizzle with chocolate syrup and top with cherries.
• Refrigerate for at least 1 hour before serving. Cut into 15 servings.

BANANA SPLIT CAKE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, mix together the flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the crushed pineapple, eggs, oil, bananas and 1 teaspoon vanilla. Stir in the cherries. Mix well and pour into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while still warm.
• To make the frosting: in a medium bowl, combine melted butter, 1 teaspoon vanilla and confectioners' sugar. Beat in milk, one tablespoon at a time, until desired consistency is achieved.

BANANA SPLIT DELIGHT

Steps:

• Combine graham cracker crumbs, margarine, and sugar in a 9x13-inch baking dish. Press cracker mixture into the baking dish with the back of a spoon to form a crust.
• Stir pineapple, cherry pie filling, bananas, sweetened condensed milk, coconut, and vanilla extract in a large bowl until evenly mixed. Fold whipped topping into pineapple mixture and spread over cracker crush. Sprinkle with pecans and drizzle with ice cream topping. Refrigerate until chilled, about 30 minutes.