A classic no-bake layered dessert inspired by a banana split, with a buttery crust, a sweet creamy filling, and layers of bananas and pineapple, all topped with whipped cream.
Author
Clarice
Recipe
Crust
| Measurements | Ingredients |
|---|---|
| 1 1/2 C. | Flour |
| 2 T | Sugar |
| 1 st | Oleo (or butter, softened) |
| 1/2 C | Nuts, chopped (optional) |
Filling
| Measurements | Ingredients |
|---|---|
| 1 box (1 lb) | Confectioners Sugar |
| 2 | Eggs (well beaten) |
| 2 sticks (1 cup) | Oleo (or butter, softened) |
| 1 tsp | Vanilla Extract |
| 1 1/2 tsp | Butter Flavoring |
| 4 | Bananas, sliced |
| 1 Large Can (20 oz) | Crushed Pineapple, well drained |
| 1 large (16 oz) | Container Cool Whip (or other whipped topping), thawed |
| Maraschino Cherries (optional, for garnish) | |
| Chopped Nuts (optional, for garnish) |
Instructions
- Prepare Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine flour, sugar, and 1 stick of oleo. Mix until crumbly, then stir in nuts if using. Press firmly into the bottom of a 9x13 inch pan.
- Bake Crust: Bake for 20 minutes, or until lightly golden. Let the crust cool completely.
- Prepare Filling: In a large bowl, beat the confectioners sugar, well-beaten eggs, 2 sticks of oleo, vanilla extract, and butter flavoring. Beat for 5 minutes with an electric mixer until light and fluffy.
- Assemble Layers: Spread the filling mixture evenly over the cooled crust.
- Arrange the sliced bananas over the filling.
- Spread the well-drained crushed pineapple over the bananas.
- Top with the thawed Cool Whip.
- Garnish & Chill: Garnish with maraschino cherries and chopped nuts if desired. Refrigerate for at least 2-3 hours before serving.
.webp)