Banana Split Pudding Dessert recipe

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Ingredients

1 cup all-purpose flour
1 cup chopped pecans
½ cup butter, melted
1 (8 ounce) carton frozen whipped topping (such as Cool Whip®), divided
1 (8 ounce) package cream cheese
1 cup confectioners' sugar
1 (15 ounce) can crushed pineapple
3 cups milk
2 (2.5 ounce) box instant vanilla pudding mix
1 ½ cups sliced strawberries
2 bananas, sliced
chocolate syrup, or to taste
12 maraschino cherries

Nutrition Info

468.7 calories
carbohydrate: 53.5 g
cholesterol: 45.7 mg
fat: 27.1 g
fiber: 2.5 g
protein: 6.2 g
saturatedFat: 14.5 g
servingSize: -
sodium: 311 mg
sugar: 36.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Combine flour, pecans, and butter in a bowl, press into the bottom of a 9x13-inch baking dish.

  3. Bake in the preheated oven until crust is lightly browned, about 20 minutes. Cool completely.

  4. Mix 1 1/2 cups whipped topping, cream cheese, and confectioners' sugar together in a bowl, spread over cooled crust. Layer pineapple over cream cheese mixture layer.

  5. Beat milk and pudding mixes together in a bowl until thickened and creamy, fold in bananas and spread over pineapple. Layer strawberries over pudding mixture, top with remaining whipped topping. Refrigerate until completely chilled, about 2 hours.

  6. Drizzle chocolate syrup over whipped topping layer and arrange the cherries equally apart from each other so each piece gets 1 cherry.

Recipe Yield

1 9x13-inch pan

Recipe Note

This is a recipe I created based on another dessert I once ate. It is a really fun dessert to make with your kids because there is very little actual 'cooking'.

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