no bake dessert for a hot summer day

If you haven’t checked out the website “Tasty Kitchen” you don’t know what you are missing.  I encourage you to be a member. What’s best – it’s free to join!  Just click on the Tasty Kitchen badge in the right hand column of this blog to sign up.  You will not only find recipes from wonderful cooks across the country, but you will also find My Kitchen Addictions profile. The following recipe is one of the first I found when I joined Tasty Kitchen.  It’s the “coolest” dessert! The Nilla Wafer crust is so tasty!


Banana Split Cake
  • 1-½ cup Nilla Wafers, Crushed Finely
  • 1-¼ cup Sugar, Divided
  • ⅓ cups Butter Or Margarine Melted
  • 16 ounces, weight Cream Cheese, Room Temperature
  • 28 ounces, weight Crushed Pineapples, Well Drained
  • 4 whole Bananas
  • 2 cups Cold Milk
  • 5-½ ounces, weight Instant Vanilla Pudding
  • 2 cups Heavy Whipping Cream
  • ¼ cups Powdered Sugar
  • 2 teaspoons Vanilla Extract
  • 1 cup Chopped Pecans

In a medium-sized bowl, mix together cookie crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9×13 inch pan. Beat together remaining sugar and cream cheese until well mixed. Carefully spread over cookie crust. Top with pineapple. Slice bananas and layer over the pineapple.

In another bowl mix together cold milk and vanilla pudding and set aside. In a large bowl, beat together whipping cream, vanilla and powdered sugar until soft peaks form. Remove 1 cup of whipped cream and mix into the pudding. Layer pudding over the bananas.
Spread remaining whipped cream over the pudding and sprinkle with pecans. Chill for 5 hours before serving.

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