Banana Split Lush – This banana split lush is very similar to a banana split icebox cake my Mom used to make for us when we were kids. It’s one of those luscious layer desserts that are always a big hit and a true crowd pleaser. Easy to make, serve and eat. Who doesn’t swoon at the thought of a huge banana split filled with creamy ice cream, sliced bananas, tropical pineapple, strawberries, hot fudge, walnuts, whipped cream and maraschino cherries? Or, any combination of the aforementioned. I admit it, it makes my heart flutter and screams summertime.
This version is a fantastic way to enjoy all of the things we love about banana splits and works perfectly for picnics, office parties, potluck meals or special family gatherings. It’s lush and decadent but super easy to make. It’s a make ahead wonder that is sure to satisfy your sweet tooth and garner “oohs” and “aahs” from the people who eat it. Insanely delicious.
Ingredients you’ll need:
2 cup graham cracker crumbs
1 cup chopped walnuts or pecans, divided
1/4 cup granulated sugar
1/2 cup butter, melted
2 [8] oz cream cheese
1 1/4 cup powdered sugar
1 [20] oz can crushed pineapple, drained
4 medium bananas, sliced
2 [3.4] oz white chocolate instant pudding
3 cup milk
1 [16] oz whipped topping or 4 cup fresh whipped cream, divided
hot fudge sauce, slightly warmed
16 maraschino cherries with stems
sprinkles [optional]
Directions:
Preheat the oven to 350°F. Spread 1/2 cup walnut pieces in a single layer and toast for 6-8 minutes. Set aside to cool. Spritz the bottom only of a 9 x 13 inch baking dish. In a medium mixing bowl mix together the graham cracker crumbs, remaining 1/2 cup chopped walnuts, granulated sugar and melted butter. Press firmly onto the bottom of the baking dish. Bake for 16-18 minutes or until golden and set. Cool completely.
Whip together the softened cream cheese, powdered sugar, drained pineapple and 1 cup whipped topping. Whip for 2 minutes until fluffy and evenly combined. Spread evenly over the crust.
Top with a layer of banana slices. Whip together both boxes of instant white chocolate pudding with 3 cups of cold milk for 2-3 minutes until thickened but still pourable. Pour over the bananas.
Frost the top with the remaining whipped topping. Drizzle with chocolate fudge and garnish with the remaining toasted walnuts and maraschino cherries. Decorate as desired. Chill for at least 4 hours before cutting to allow the layers to set. Yield: 16 servings
- 2 cup graham cracker crumbs
- 1 cup chopped walnuts or pecans, divided
- ¼ cup granulated sugar
- ½ cup butter, melted
- 2 [8] oz cream cheese
- 1¼ cup powdered sugar
- 1 [20] oz can crushed pineapple, drained
- 4 medium bananas, sliced
- 2 [3.4] oz white chocolate instant pudding
- 3 cup milk
- 1 [16] oz whipped topping or 4 cup fresh whipped cream, divided
- hot fudge sauce, slightly warmed
- 16 maraschino cherries with stems
- sprinkles [optional]
- Preheat the oven to 350°F. Spread ½ cup walnut pieces in a single layer and toast for 6-8 minutes. Set aside to cool. Spritz the bottom only of a 9 x 13 inch baking dish.
- In a medium mixing bowl mix together the graham cracker crumbs, remaining ½ cup chopped walnuts, granulated sugar and melted butter. Press firmly onto the bottom of the baking dish. Bake for 16-18 minutes or until golden and set. Cool completely.
- Whip together the softened cream cheese, powdered sugar, drained pineapple and 1 cup whipped topping. Whip for 2 minutes until fluffy and evenly combined. Spread evenly over the crust.
- Top with a layer of banana slices.
- Whip together both boxes of instant white chocolate pudding with 3 cups of cold milk for 2-3 minutes until thickened but still pourable. Pour over the bananas.
- Frost the top with the remaining whipped topping. Drizzle with chocolate fudge and garnish with the remaining toasted walnuts and maraschino cherries. Decorate as desired.
- Chill for at least 4 hours before cutting to allow the layers to set.
What a WOW dessert Melissa!
Thank you Linda!
Hi Laureen, I sure hope so. Thanks for stopping by!
My family will love this dessert!
Nice hubby will love this Thanks
For the banana split lush, can you frost the top with cake frosting or could I use cool whip? Keep in mind I have to transport this to a b-day party with a 3 hr drive. I will decorate the top with whip cream, cherries and nuts once I get there. Thank you for your feed back. Have to make this Thursday nite 5/11/15
Hi Jacqui, for this dish there isn’t any actual cake in the recipe so traditional icing won’t work. You might want to check out my Birthday Cake Cheesecake Poke Cake or my Hawaiian Poke Cake either would be a fantastic option for your needs. Just pop upright into a cold bag for your journey.
Hey Melissa! Y
Your cake looks delicious! I also want to try it this week for the birthday of a friend, I just have on problem: I am from Italy and there we use different measures. Could you explain to me what “22 [8] oz cream cheese” means? What stands the “[8]” for?
I know how much an oz in grams is, I just have a problem with the “[8]”.
Thank you very much!
andrea
Hi Andrea, thank you for visiting from beautiful Italy! You will need the equivalent of 1 pound of cream cheese for this dessert. 2 [8 oz] cream cheese. If you prefer mascarpone cheese can be used instead in the same amount. Happy baking I hope you enjoy this luscious dessert.
can i make this without the nuts of any kind my guys cant have any kind of them but would still like to make this thank you
Sure, just leave them out or serve them on the side for the nut fans to sprinkle on top.
If you use real whipped cream do you whip it first before mixing with cream cheese ..and does it hold up for the topping ?
That’s such a great question. Real whipped cream doesn’t hold up quite as well it’s just the nature of it. If you want to make this in advance, use prepared whipped topping,
I use a whipped cream stabilizer called whip it and it’s the most amazing stuff ever. Add it to your homemade whipped cream and it will stay fluffy!
Great tip!
I noticed the strawberries are missing, is that right?
I didn’t include strawberries in this recipe but, you may if you like.
Please tell me how to send an e-mail. It did not work for me.
You can email me at melissa@melissassouthernstylekitchen.com
The dessert sounds really fabulous, Melissa. I have only one problem and that is I live on a Greek island where we don’t have ready access to many things, one of them being Instant Pudding, let alone a White Chocolate version ! Just about the only thing I’ve ever seen is a Greek vanilla instant pudding. I wonder if I could melt some white chocolate and whip it into the vanilla instant pudding. What do you think ?
Hi Marcia, your island sounds amazing! I think that would be a terrific adaptation, great idea. Let me know how it goes and thanks so much for visiting.
Does the bananas turn brown in this dessert?
Bananas will eventually turn, yes. Making it the day you want to serve it or the day before they will do fine.
do you happen to have any pictures of what a cut piece looks like. This looks delicious!
I don’t, sorry.
I have let my banana slices soak in the juice from the pineapple for about 5 minutes then drained and used them in another dessert recipe. It might work for this one also if you don’t want to use lemon juice to soak them so they won’t turn brown.
Ausome how can I get all your recipe? my grand daughter loves to bake
You can print them from here or take a peak at my cookbook available on QVC or Amazon. Welcome!
What are your thoughts on freezing this dessert?
While I haven’t frozen this particular dish, desserts in general do freeze well. I would recommend that you wait and finish the top garnishing with cherries just before serving and thawing in the refrigerator, of course.
Thanks. I make a meal twice each month for senior members at church. I like recipes I can prepare in advance and this one caught my eye as a cool summer dessert.
I am wanting to make this and was wondering if you could use ice cream instead of cream cheese as most in my family do not like it
Only if you plan to freeze it.
Making tomorrow!