Earlier this week I found myself going through a box of my mom’s recipes. This box is full of dishes she made and ones she wanted too make, as well as menu’s from gatherings past. I miss her every day but, even more around holidays as together we would always create such delicious menu’s for holiday gatherings. This time, I found a Banana Split Dessert that brought back so many wonderful memories of Memorial Day picnics, Fourth of July Barbacues and ,yes, Labor Day Summer Soiree’s.
No ice cream in this banana split but I promise you won’t miss it! xo
Banana Split Dessert
4 cups graham cracker crumbs
3 sticks of butter
16 ounces of powdered sugar
1 20 ounce can of crushed pineapple, drained
2 to 3 bananas sliced
2 boxes of dream whip
2 cups of milk
2 teaspoon vanilla
nut topping (optional)
Preheat oven to 350 degrees.
Take out a 9 by 13 inch glass pan. In a mixing bowl combine the graham cracker crumbs and one stick of melted butter. Once combined press the buttery sweet crumbs into the bottom of the pan. Bake crust for 5 to 8 minutes. Set the crust aside until cool.
Beat the two eggs, 2 softened sticks of butter and the 16 ounces of powdered sugar together until fluffy. Spread this mixture on top of the cooled crust. Add layer of drained crushed pineapple followed by the layer of sliced bananas.
Put all four envelopes of dream whip in the bowl of a mixer, pour in the 2 cups of milk and the 2 teaspoons of vanilla. Whip for 4 to 5 minutes until fluffy and holds soft peaks.
Spread the dream whip on top of the banana layer.
Drizzle chocolaté sauce on top in any pattern you like, I pretend I’m Picasso when I do it. Place the maraschino cherries on top with reckless abandon. Sprinkle with nut topping if using. Refrigerate for at least one hour before serving.