Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
For the Cream Layer:
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 container (8 ounces) whipped topping (such as Cool Whip)
For the Banana Split Layers:
3–4 ripe bananas, sliced
1 can (20 ounces) crushed pineapple, well drained
1 container (8 ounces) whipped topping
1/2 cup chocolate syrup
1/2 cup chopped walnuts or pecans (optional)
Maraschino cherries for topping
Directions:
Prepare the Crust:
In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust. Chill in the refrigerator for 10–15 minutes.
Make the Cream Layer:
In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Fold in the whipped topping until light and fluffy.
Spread the Cream Layer:
Evenly spread the cream cheese mixture over the chilled crust.
Add the Fruit:
Arrange the banana slices evenly over the cream layer. Spread the drained crushed pineapple on top of the bananas.
Add the Topping:
Spread the remaining whipped topping evenly over the pineapple layer.
Decorate:
Drizzle chocolate syrup across the top. Sprinkle with chopped nuts if using.
Finish with Cherries:
Place maraschino cherries evenly across the dessert for the classic banana split look.
Chill Before Serving:
Refrigerate for at least 2–3 hours to allow the dessert to set properly.
Serve:
Slice into squares and serve chilled.