This decadent Banana Split Lush is very similar to a banana split icebox cake my Mom used to make for us when we were kids. Layers of cream cheese, pineapple and banana slices all drizzled with chocolate and lots of colorful sprinkles. Add a layer of strawberries, if you like and lots of toasted nuts. Top it all off with whipped cream and maraschino cherries then step aside. It’s one of those luscious layer desserts that are always a big hit and a true crowd pleaser. Easy to make, serve and even easier to 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 must admit it does make my heart flutter and screams summertime.This variation on my favorite lush desserts is a fantastic way to enjoy all of the things we love about banana splits without melting ice cream. It 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.
You may also like: 18 Creative Ways To Use Overripe Bananas, Pina Colada Banana Bread, Strawberry Banana Crumble and Single Serve Bananas Foster.
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Helpful Kitchen Items:
Banana Split Lush
Servings: 16
Ingredients
- 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]
Instructions
- 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.
Notes
Add a layer of strawberries, if desired.
Tried this recipe?Mention @melissassk or tag #melissassk!
Linda says
August 31, 2014 at 9:49 pmWhat a WOW dessert Melissa!
Melissa says
August 31, 2014 at 10:53 pmThank you Linda!
Melissa says
September 1, 2014 at 1:51 amHi Laureen, I sure hope so. Thanks for stopping by!
Laureen King says
August 31, 2014 at 11:15 pmMy family will love this dessert!
Diann Scruggs says
April 21, 2015 at 6:46 pmNice hubby will love this Thanks
Jacqui says
June 9, 2015 at 12:08 pmFor 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
Melissa says
June 9, 2015 at 12:59 pmHi 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.
Andrea says
July 20, 2015 at 7:10 amHey 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
Melissa says
July 20, 2015 at 9:14 amHi 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.
dorothy says
April 15, 2016 at 11:18 amcan 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
Melissa says
April 15, 2016 at 1:03 pmSure, just leave them out or serve them on the side for the nut fans to sprinkle on top.
Yvette says
April 16, 2016 at 11:29 pmIf you use real whipped cream do you whip it first before mixing with cream cheese ..and does it hold up for the topping ?
Melissa says
April 17, 2016 at 2:29 pmThat’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,
Bonnie says
May 26, 2016 at 11:32 pmI 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!
Melissa says
May 27, 2016 at 8:19 amGreat tip!
Judy Mouse says
April 16, 2016 at 11:41 pmI noticed the strawberries are missing, is that right?
Melissa says
April 17, 2016 at 7:13 amI didn’t include strawberries in this recipe but, you may if you like.
Ashley says
May 29, 2018 at 10:46 amAt what place in the order would you add the strawberries? With the pineapples?
Melissa says
May 29, 2018 at 12:08 pmSure, I don’t think there’s a wrong place to add them.
Dolores Boyd says
April 18, 2016 at 9:19 pmPlease tell me how to send an e-mail. It did not work for me.
Melissa says
April 18, 2016 at 9:24 pmYou can email me at [email protected]
Marcia Michalitsianou says
April 19, 2016 at 7:30 amThe 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 ?
Melissa says
April 19, 2016 at 8:19 amHi 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.
kathy taylor says
April 22, 2016 at 9:56 pmDoes the bananas turn brown in this dessert?
Melissa says
April 23, 2016 at 1:45 pmBananas will eventually turn, yes. Making it the day you want to serve it or the day before they will do fine.
Donna Giblin says
April 27, 2016 at 2:58 pmdo you happen to have any pictures of what a cut piece looks like. This looks delicious!
Melissa says
April 27, 2016 at 4:36 pmI don’t, sorry.
Susan says
May 14, 2016 at 12:17 amI 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.
Virginia Stewart says
June 22, 2016 at 9:51 pmAusome how can I get all your recipe? my grand daughter loves to bake
Melissa says
June 22, 2016 at 9:59 pmYou can print them from here or take a peak at my cookbook available on QVC or Amazon. Welcome!
Mary W says
June 24, 2016 at 2:57 pmWhat are your thoughts on freezing this dessert?
Melissa says
June 24, 2016 at 3:03 pmWhile 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.
Mary says
June 24, 2016 at 6:38 pmThanks. 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.
Valerie says
March 24, 2017 at 11:27 pmI 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
Melissa says
March 25, 2017 at 8:05 amOnly if you plan to freeze it.
Teresa says
April 11, 2017 at 11:06 pmMaking tomorrow!
Mandy says
July 7, 2018 at 9:36 amThis was delocious! I would definitely advise using a different crust. Re made it twice, it’s just very hard with all the butter and sugar. Very good, but cut through pan and cut up the table slicing it. Everyone just went without crust. Would maybe use 3 cups graham to 1/4 or 1/2 a stick of butter. Will be making this again!
Melissa says
July 7, 2018 at 12:57 pmThis isn’t designed to be made in a disposable pan and I highly recommend you make this in a real baking dish or pan as stated in the recipe directions. It wasn’t the crust but, very difficult to cut a baked crust in a disposable pan there’s just no firm foundation plus the thin pan causes things to overbake quite easily.
Paige says
July 8, 2018 at 7:21 amMade this for the 4th of Juky. It came out amazing. I added a layer of strawberries on top of the bananas and it was great. A huge hit at my party. I will definitely make this again. Thank you.
Melissa says
July 8, 2018 at 8:45 amLove it, I’m so happy you enjoyed this one, thank you!
Sharon says
July 29, 2018 at 6:23 amI’ve made this twice and the second time it didn’t really firm up in spite of being in the refrigerator for over 4 hours.
Melissa says
July 29, 2018 at 7:41 amIf you had already made it once with success, did you do anything different the second time? It should set-up with no problem if made as directed.
Kim says
September 2, 2018 at 4:33 pmI can’t find the White Chocolate pudding. What do recommend in its place?
Melissa says
September 2, 2018 at 8:37 pmCheesecake flavored instant pudding works great, too.
Angie says
February 5, 2019 at 3:35 pmGreat recipe! tasted excellent only thing I will do different is add the whip topping and cherries when I reach our destination. Kinda melted on me so looked better at home than when we arrived but didn’t hurt the taste. 🙂
Nahla Altabbaa says
February 5, 2019 at 10:35 pmThis one of the best dessert I ever made.
Melissa says
February 6, 2019 at 9:25 amThank you!
Cindy says
April 14, 2019 at 1:06 pmSo delicious !! Went over great at church potluck today.
Melissa says
April 14, 2019 at 1:20 pmWonderful, thanks!
Sharron says
April 26, 2019 at 1:27 pmExcellent