Banana Split Lasagna: Five different layers, each with a wonderful flavor, will make this Banana Split Lasagna a mouth-watering treat. This no-bake dessert lasagna recipe is so easy to make and hands down the most fun way to eat a banana split.
Ingredients
FOR THE CRUST
2 c. crushed graham crackers
1/2 c. (1 stick) butter, melted
2 tbsp. sugar
kosher salt
FOR THE CREAM FILLING
12 oz. cream cheese, room temperature
1/4 c. sugar
8 oz. cool whip
FOR THE FRUIT LAYER
3 bananas, thinly sliced
20 oz. can crushed pineapple, well drained
1 lb. strawberries, finely chopped
ADDITIONAL TOPPINGS 8 oz. cool whip 1/2 c. walnuts, toasted and chopped chocolate syrup, for serving Rainbow sprinkles, for serving Maraschino cherries, for serving
Directions
Grease a 9"-x-13” baking dish.
Make crust: In a medium bowl, add graham cracker crumbs, butter, sugar and a pinch of salt. Mix until evenly combined, then press into baking dish. Refrigerate until set, at least 15 minutes.
Make cream filling: In a large bowl, beat cream cheese and sugar until fluffy, 5 minutes. Fold in Cool Whip. Spread mixture evenly onto crust.
To cream layer, add even layers of banana, pineapple and strawberries. Top with Cool Whip and sprinkle with walnuts. Refrigerate at least 4 hours, or up to overnight.
When ready to serve, garnish with chocolate syrup, sprinkles and maraschino cherries.
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