Banana split lasagna


Banana split lasagna 


2 cups graham crackers

1/2 cup melted butter

8 ounces cream cheese, room temperature

1/2 teaspoon vanilla

1/4 cup granulated sugar

2 tablespoons 3 1/2 cups cold milk, divided

16 ounce Cool Whip Topping, divided

1 container (23 ounces) frozen sliced ​​strawberries, thawed and well drained

1 (20 ounce) can pineapple, crushed and well drained

2 (3.4 oz) cans of instant banana cream pudding

Chocolate syrup

Maracino cherries (optional, but encouraged!)

nuts (optional)


Grease a 9-by-13-inch baking dish; Set aside in a medium bowl, combine graham crackers with melted butter. Stir the mixture until it is evenly moist. Then place the crumbs in a baking dish and press into an even layer. Next, put the baking dish in the refrigerator until you have finished preparing the next layer.

In another medium bowl, mix cream cheese, sugar, 2T milk and vanilla with a hand mixer on medium speed. Mix them together until the mixture is fluffy and light. Then, using a rubber spatula, mix together 8 ounces of Cool Whip. Once the mixture is completely incorporated, take the baking dish out of the refrigerator and spread the cream cheese mixture evenly over the graham cracker crust.

Pour the drained strawberries and pineapple over the cream cheese mixture and distribute evenly. It doesn't matter which fruit you put first.

Mix 2 cans of banana cream pudding with 3 1/2 cups of cold milk. Whisk for a few minutes until the pudding begins to thicken. Next, use a rubber spatula to spread the pudding over the fruit layer. Let the pudding sit for 5 minutes so the pudding has firmed a little more.

Spread the remaining 8 ounces of Cool Whip over the top of the candy as evenly as possible. Sprinkle (or pour your choice) chocolate syrup over the Cool Whip layer. Let the dessert cool in the refrigerator for at least 4 hours before serving or overnight.

Enjoy !

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