BANANA SPLIT CAKE

Hi All!  It's been awhile since my last post and I do apologize for the delay.  (I just recently returned from a fabulous vacation in Ocho Rios, Jamaica and Grand Cayman.)  More to come on my vacation next time and I'll even be preparing some Caribbean inspired dishes!

In the mean time, get ready for dessert!

For the most part, I am a dessert person.  I love desserts!  I have been known to box up a meal at the half-way point just to make sure that I had room left in my tummy for dessert.  It is almost impossible to choose a favorite but if I was on the witness stand, I'd have to say that the dessert that I've prepared today is my favorite dessert.  It's cool, creamy and dreamy and it's a perfect summertime dessert.  I use to make this pie to take to work for various office soirees and my co-workers would always go nuts whenever they saw it.  (After that first bite, they were hooked.) 

Special Note:  The recipe is referenced as a "cake" but I think of it more as pie than a cake.  (You be the judge.)  Also, rather than using a 13X9" dish as the original recipe calls for, I used an 8X8" square tin pan and cut the recipe in half.  I've had a different variation of this recipe for many years but this is my favorite version and it can be found at http://www.kraftrecipes.com/.

**Final Thoughts.....no words can express how scrumptious this pie is!!! 

Banana Split Cake

For the Crust:

1 1/4 c. graham cracker crumbs 1-8 oz pack of cream cheese

1/3 c. melted butter

2 tbsp. sugar

For the Filling:

3/4 cup sugar

1 cup cold milk

1 package (4 serving size) Jell-O Vanilla Instant Pudding

1-10 oz can of crushed Pineapple

2 bananas, sliced

1 tub (8oz.) Cool Whip, thawed

 

Directions:

1.  MIX the graham cracker crumbs, sugar and melted butter until moist; press firmly onto the bottom of the pie pan.  Refrigerate for approx. 15 minutes.

2.  BEAT cream cheese and 1/4 cup sugar with electric mixer on medium speed until well blended.

3.  SPREAD carefully over crust; top with pineapple. Slice bananas; arrange over pineapple.

3.  POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; Refrigerate 5 hours.