Banana Split Lasagna
Ingredients:
2 cups graham cracker crumbs
1/2 cup butter, melted
8 ounces cream cheese, at room temperature
1/2 teaspoon vanilla
1/4 cup granulated sugar
2 Tablespoons + 3 1/2 cups cold milk, divided
16 ounces Cool Whip topping, divided
1 (23-ounce) container of frozen sliced strawberries, thawed and drained well
1 (20-ounce) can crushed pineapple, drained well
2 (3.4 ounce) boxes of banana cream pudding instant pudding
Chocolate syrup
Maraschino cherries (optional, but encouraged!)
Nuts (optional)
Directions:
1.Grease a 9×13-inch baking dish; set aside.
2.In a medium bowl, combine the graham cracker crumbs and melted butter. Stir the mixture until it’s evenly moist. Then, dump the crumbs into your baking dish and press them into an even layer. Then, place the baking dish into your refrigerator until you’ve prepared your next layer.
3.In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed. Mix together until fluffy and light. Then, using a rubber spatula, completely mix in 8 ounces of the Cool Whip. Once the mixture is completely combined, remove your baking dish from your refrigerator and evenly spread the cream cheese mixture on top of the graham cracker crust.
4.Pour your drained strawberries and pineapple on top of the cream cheese mixture and spread it evenly. It doesn’t matter which fruit you put in first.
5.Mix the two boxes of banana cream instant pudding with 3 1/2 cups of cold milk. Whisk for a few minutes until the pudding starts to thicken. Then, use a rubber spatula to spread the pudding over the fruit layer. Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.
6.Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible. Drizzle (or pour, your choice) the chocolate syrup on top of the Cool Whip layer. Allow the dessert to chill in the refrigerator for at least 4 hours before serving.
If you're like me and love classic banana splits but want an easier way to serve them at parties or family gatherings, this Banana Split Lasagna is a perfect choice. I first tried making this dessert when I was looking for a no-bake treat that combined all my favorite flavors without spending hours in the kitchen. The graham cracker crust is a great base that adds a subtle crunch, yet keeps the dish light and refreshing. One tip I found useful is ensuring the frozen strawberries are fully thawed and well-drained to avoid making the layers watery. When spreading the cream cheese mixture, using a rubber spatula helps achieve a smooth and even layer. I also love adding a sprinkle of chopped nuts on top for a nice texture contrast, though it’s completely optional based on your preferences. The instant banana pudding adds the perfect creamy sweetness that makes this dessert feel indulgent without being overly rich. I use HERSHEY'S SYRUP GENUINE for drizzling on top—it gives a smooth chocolate finish that pairs well with the fruit. Chilling the dessert for at least 4 hours is essential as it lets the layers set and flavors meld together beautifully. I usually prepare this the night before a party, so it’s ready to serve the next day, which is a time saver. Overall, this Banana Split Lasagna combines traditional favorite ingredients in a fun, layered presentation. Whether you’re serving it for a summer BBQ, birthday, or just a casual get-together, it’s sure to impress and satisfy everyone’s sweet tooth.
