You’ll definitely need more than two spoons to dig into this Banana Split Casserole! Isn’t it such a fun idea!? It’s pretty to look at, too. Go ahead and dig into this big pan of creamy fluff that’s layered with all your favorite classic sundae toppings, ranging from fruity to nutty! You’ll love the crumbly graham cracker crust that adds a buttery crunch with every bite. Get ready, because sharing this Banana Split Casserole with all your favorite people is about to be the cherry on top of your great day!
Ingredients
- 2 cups graham cracker crumbs
- 3/4 cup white sugar
- 1/4 pound butter, melted
- 2 (8-ounce) packages cream cheese
- 1 1/2 cups confectioners’ sugar
- 4 bananas, sliced
- 1 (15-ounce) can crushed pineapple, drained
- 1 (16-ounce) container frozen whipped topping, thawed
- 1 (16-ounce) jar maraschino cherries, drained
- 12 ounces peanuts, crushed
Directions
Step 1 –In a large bowl, combine the graham cracker crumbs, the white sugar, and the melted butter and mix well.
Step 2 –Press the graham cracker mixture into a 9×13-inch cake pan.
Step 3 –Refrigerate the crust until it is chilled, about 30 minutes.
Step 4 –In a large bowl, add the cream cheese and the confectioners’ sugar and use an electric hand mixer to beat until smooth.
Step 5 –Spread the cream cheese mixture over the crust.
Step 6 –Layer the banana slices and the crushed pineapple over the cream cheese mixture.
Step 7 –Cover the fruit layer with the whipped topping.
Step 8 –Top the whipped topping with the cherries and the peanuts.
Step 9 –Refrigerate the casserole for at least 1 hour and up to overnight.
Step 10 –Serve the casserole chilled.
