Ingredients
For the Crust:
- 1 1/2 cups Graham cracker crumbs
- 1/4 cup Unsalted butter, melted
For the Creamy Filling:
- 1 (8 oz) package Cream cheese, softened to room temperature
- 1/2 cup Powdered sugar
- 1 tsp Vanilla extract
- 1 (14 oz) can Sweetened condensed milk
For the Layers & Toppings:
- 1 1/2 cups Raspberry or Cherry pie filling (from a can)
- 2 large Bananas, sliced
- 1 cup Fresh raspberries
- 1/2 cup Maraschino cherries (halved)
- 1/4 cup Chopped nuts (walnuts or pecans)
- 2 tbsp Caramel sauce (for drizzling)
- Optional: Whipped topping (like Cool Whip) to stabilize the layers.
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9×13 inch baking dish. Place it in the freezer for about 10 minutes to set.
- Make the Cream Filling: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and fluffy. Stir in the vanilla extract. Gradually pour in the sweetened condensed milk while continuing to beat until the mixture is thick and creamy.
- Layer the Cake:
- First Layer: Spread half of the cream cheese mixture over the chilled crust.
- Fruit Layer: Arrange the sliced bananas evenly over the cream. Spread the raspberry or cherry pie filling over the bananas.
- Final Cream Layer: Spread the remaining cream cheese mixture (or a layer of whipped topping) over the fruit.
- Add the Toppings: Top the cake with fresh raspberries, maraschino cherries, and chopped nuts.
- Chill & Set: Cover and refrigerate for at least 4 hours, though overnight is best to allow the layers to firm up and the flavors to meld.
- Serve: Just before serving, drizzle with caramel sauce. Slice into squares and enjoy!
Quick Tip
To get clean slices, use a sharp knife and wipe it clean between every cut. If you want a more “classic” banana split look, you can also add a drizzle of chocolate syrup and some rainbow sprinkles!
