Banana Split Sensation

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Servings: 12

More than a century ago, the banana split was invented in Pennsylvania and sold for 10 cents, twice the going rate for sundaes. Today its celebrated ingredients — fruity bananas and pineapple, whipped cream, cherries and nuts — come to life in this fluffy, pudding-like dessert. Add strawberries if you like!

Ingredients

2 sticks butter, room temperature, divided use

2 cups graham cracker crumbs

1 package (8-ounce) cream cheese

2 cups + 2 tablespoons powdered sugar, divided use

3–4 bananas, sliced

1 can (20-ounce) crushed pineapple, drained

1 pint heavy whipping cream

1½ cups peanuts, chopped

Chocolate syrup

12 cherries, maraschino or fresh

Directions

Melt one stick of butter and mix with the graham cracker crumbs. Press mixture into bottom of a 9-by-13-inch pan. Refrigerate crust for at least 30 minutes.
Add the remaining stick of butter, cream cheese and 2 cups of powdered sugar to a mixing bowl and beat until smooth. Spread filling over cooled crust.
Slice bananas and spread evenly over filling. Top with drained pineapple.
Beat the 2 tablespoons of powdered sugar with the pint of whipping cream on high about one minute or until stiff peaks form. Spread over the pineapple layer. Sprinkle with peanuts. Drizzle with chocolate syrup and decorate with cherries.

Recipe Courtesy Of

Recipe courtesy of Marla High of Marshville, a member of Union Power Cooperative.