A spectacular layered dessert from Mary Stewart with all the flavors of a banana split. This version uses a baked yellow cake base, which is then topped with bananas, a creamy pudding filling, strawberries, pineapple, and whipped cream.
Author
Mary Stewart
Recipe
| Measurements | Ingredients |
|---|---|
| 1 package (2-layer size) | Yellow Cake Mix |
| 1 (8 ounce) package | Cream Cheese, softened |
| 1 1/2 cups | Milk |
| 1 (4-serving size) package | Jell-O Vanilla Flavor Instant Pudding |
| 3 medium | Bananas, sliced |
| 1-2 pints | Fresh Strawberries, sliced |
| 1 (20 ounce) can | Crushed Pineapple, drained |
| 1 large container | Whipped Topping (e.g., Cool Whip) |
| 1 1/3 cups | Shredded Coconut |
| Optional Garnish | Nut Chips & Chocolate Shavings |
Instructions
- Prepare the Base: Prepare and bake the yellow cake mix according to the package directions for a 9x13 inch pan. Let the cake cool completely.
- Prepare the Pudding: In a medium bowl, beat the softened cream cheese and milk together with an electric mixer until smooth. Add the dry vanilla instant pudding mix and beat for another 2 minutes until well combined and thickened.
- Assemble the Layers:
- Arrange the sliced bananas over the cooled cake base. (Toss them with a little lemon juice to prevent browning, if you like).
- Spread the pudding mixture evenly over the bananas.
- Arrange the sliced strawberries over the pudding.
- Spread a layer of whipped topping over the strawberries.
- Spoon the well-drained, crushed pineapple over the whipped topping.
- Cover with the remaining whipped topping.
- Garnish and Chill:
- Sprinkle the shredded coconut over the top.
- If desired, add a final garnish of nut chips and chocolate shavings.
- Chill thoroughly in the refrigerator for at least 3-4 hours before serving.
