Banana Split Layer Dessert

This past Wednesday, I met with some ladies from our church for a planning meeting. I am so excited about this women’s ministry. The older women teach the younger women about Biblical parenting. Titus 2:3-5

When I offered to bring a dish to the meeting, I was asked to make a dessert that was light and cool.

I chose to make Banana Split Layer Dessert, using light ingredients.  This dessert is not only delicious, but makes a pretty presentation for any occasion. I had fun decorating with the topping.

Banana Split Layer Dessert



  • 1 cup plain flour
  • 1 cup pecans (chopped)
  • 1 stick butter (melted)

Cream Cheese Layer:

  • 12 ounces cream cheese, at room temperature
  • ¼ cup granulated sugar
  • 8 ounces Cool Whip

Fruit & Toppings:

  • 3 to 4 bananas, sliced
  • 1 (20-ounce) can crushed pineapple, drained well
  • 16 ounces strawberries, hulled, and sliced
  • 8 ounces Cool Whip
  • ½ cup walnuts, chopped
  • Chocolate syrup
  • Maraschino cherries

banana split dessert 009Directions:

1. Mix flour, chopped pecans, and butter together and press in 13 x 9 pan. Bake at 350 degrees for 15 minutes. Crust will be thin. Let cool.

2. In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.

3. Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.

4. Cover with Cool Whip on top. Sprinkle with the chopped walnuts. Drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight.

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