Recipe by JELL-O
"This might be the most fun dessert we've ever created. All the yummy elements of a banana split are incorporated into this luscious refrigerated dessert."
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1 1/2 cups
HONEY MAID Graham Cracker Crumbs
2 (8 ounce) packages
PHILADELPHIA Cream Cheese, softened
1 (20 ounce) can
crushed pineapple, drained
2 pkg. (4 serving size)
JELL-O Vanilla Flavor Instant Pudding & Pie Filling
thawed COOL WHIP Whipped Topping, divided
PLANTERS Chopped Pecans
This recipe is DELICIOUS!! Don't pass it up!! What makes it even better is that you can use fat free cool whip, fat free/low fat cream cheese, and skim milk and it'll taste EXACTLY the same! (I swear it, I really promise. All of the banana, vanilla, and pineapple make you forget there's so little fat!! HERE'S A TIP:::: Putting on the cream cheese layer will make you want to scream and pull your hair out!! If the crust isn't perfectly cool and pressed down enough, it'll pull the crust up when you try to spread it. When you have the cream cheese & sugar mixing, add a few tablespoons of milk to thin it just enough to make it spreadable. Then spoon it into a large ziploc bag and snip off the end. Pipe it onto the crust, going along the edges so it touches the pan, and in lines across it. Spread from one line of cream cheese to another, so the crust won't pull up. ENJOY!! (I know you will!!)
I wasn't very impressed with this dessert. It basically tastes like banana cream pie with pineapple in it. I used only 4 bananas, which I sliced and dipped in the pineapple juice, and didn't use any on top. I also used only 3/4 cup chopped pecans, which was plenty. This dessert isn't bad, but it's nothing special, so I probably won't make it again. There are many other dessert recipes that use instant pudding, cream cheese and Cool Whip that are much better.
I made this for Christmas Eve dessert and everyone loved it. I used powdered sugar instead of regular sugar when blending with the cream cheese. I also added all the bananas in the inside instead of on top. On top I sprinkled with graham cracker crumbs and added maraschino cherries. Excellent. Will definitely make again.
This is fabulous. I have made it twice for a cook out dessert. I lighten it up by using 2 reduced fat keebler graham crusts, fat free, sugar free vanilla pudding, 1% milk, lite whipped topping, and reduced fat cream cheese. I also slice my bananas into the pineapple juice after draining my crushed pineapple. Then I drain the bananas, put them in the pie and save one in the juice for the top. That way my bananas dont turn brown. I also have two pies so if we dont cut into one, I can send it home with someone.
I made the following changes: For the crust, I used 1/3 cup melted butter not 1 stick; for the cream cheese layer, I used 1 box of confectionary sugar not white sugar, I also slided my banans into the pineapple juice after draining my crushed pineapple and then drained them for the banana layer and I only used 4 medium bananas and didn't put any on the top layer. On the top layer I used the pecans, marachino cherries and drizzeled a little chocolate over it. I also used low fat cream cheese, 2% milk and sugar free pudding to reduce some of the calories. It was very good.
Great easy recipe. Easy to change flavors by substituting different fruit and different pudding flavors. I used low fat and sugar free products and my family couldn't tell the difference.
This is my favorite summer dessert. It's so light and airy. I make a few minor changes, but it's perfect the way it is too. I think the dessert comes out better (taste wise and construction-wise) if you make it ahead of time.
Made exactly as stated. Everyone loved it, but could not taste the pineapple. Definitely add milk to cream cheese to help make it easier to spread!! Tasted just like a very good banana cream pie -- not a banana split cake. Would definitely make again.
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