Reviewed: Jan. 17, 2012

verrry yummy and addicting could not stop eating it for sure a nice summer dessert gonna have to make this alot this summer

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Reviewer:

DAMITA

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Appleton, Wisconsin, USA

Reviewed: Dec. 11, 2011

Delicious! I added an extra package of cream cheese and since cool whip is made with hydrogenated oils and high fructose corn syrup, I made my own whip cream using whipping cream and a little sugar and vanilla. Look for the recipe on this site. It makes all the difference in the world. I also added sliced fresh strawberries. My family loves this! Too easy!

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Debkatherine

Reviewed: Sep. 26, 2011

I have been using a recipe very similar to this one for years and it gets rave reviews every time. One IMPORTANT detail that gets over looked is to save the pineapple juice and cut your bananas into the juice and allow them to sit in there for a few min. This will keep the bananas from turning brown and keep it fresher looking longer. also it is important to squeeze the pineapple to get ALL the juice out not just let the juice drain out using gravity. Plus you can then drink the pineapple banana combo for good health. Another good tip is to freeze the "crust" part before putting on your cream cheese layer, this will make it easier to spread as it keeps the crust in place. another spin on the cake is to use gramcrackers as opposed to vanilla wafers. but both are equally good, its all preference.

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Reviewer:

buzzardjrt

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Denton, Texas, USA

Reviewed: Jul. 27, 2011

Wonderful recipe !! Easy to make and it got raves at my niece's graduation party. I added chocolate syrup, peanut topping and sliced strawberries. Can't wait to make this again !!!

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Cookindude

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Bethlehem, Pennsylvania, USA

Reviewed: Jun. 1, 2011

I changed some things, mostly amounts, but this is a very forgiving type of recipe. I personally didn't like pineapple in it, but I don't like it on my banana splits either, so I don't hold that against anyone. I might use sugared strawberries and make this again, because there's something so GREAT about bananas and chocolate and cream together that this is worth another shot. Thanks for the recipe, this was a great way to use up 6 bananas (that wasn't yet another banana bread!)

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JARRIE

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: May 13, 2011

see note

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Reviewer:

Beth

Reviewed: Mar. 24, 2011

My aunt used to make this and have since been searching for it. This is definitely it, so thanks for sharing! :D

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Simpoevsky

Reviewed: Jul. 11, 2010

I made this recipe for a family get together and everyone loved it. The only thing I didn't like about it was despite draining the pineapple for at least 20 minutes, the desert ended up watery and runny after it was cut and set out on the counter for 30 minutes. Otherwise, was a huge success and my niece and sister-in-law requested a copy of the recipe. Thanks Allrecipes.com!! Another winner!

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Michele W

Cooking Level: Intermediate

Living In: North Huntingdon, Pennsylvania, USA

Reviewed: Jan. 4, 2010

YUM! In place of the cool whip, I made this with 1 pint of fresh whipped cream sweetened with sugar and flavored with vanilla extract--was the perfect amount. I drained the pineapple and it was still a bit liquidy when I ate some the next day--be sure to drain well. For those who said they dipped the bananas in the pineapple juice to prevent browning, there's really no need, as they bananas sit right on top of the pineapple anyway. Save yourself the time! Also, one pkg of cream cheese is plenty--it's just meant to be a fairly thin, sweet layer on the crust and hold the pineapple in place. If you do use 2 pkgs, I'd increase the sugar. Great recipe!

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Reviewer:

penny p.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Seattle, Washington, USA

Reviewed: Dec. 26, 2009

This dessert makes a lot & therefore would be great for a bigger crowd. The cream cheese makes the dessert very rich, so a small portion is all that's needed. The cream cheese mixture was the only thing that gave me a bit of a probem. It was very thick/sticky & hard to spread over the crust. Although adding another cream cheese would solve the problem of not enough, I think that adding some type of liquid to the mix would help it spread easier.

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