Banana Split Pudding Dessert recipe
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Ingredients
- 1 cup all-purpose flour 1 cup chopped pecans ½ cup butter, melted 1 (8 ounce) carton frozen whipped topping (such as Cool Whip®), divided 1 (8 ounce) package cream cheese 1 cup confectioners' sugar 1 (15 ounce) can crushed pineapple 3 cups milk 2 (2.5 ounce) box instant vanilla pudding mix 1 ½ cups sliced strawberries 2 bananas, sliced chocolate syrup, or to taste 12 maraschino cherries
Nutrition Info
- 468.7 caloriescarbohydrate: 53.5 gcholesterol: 45.7 mgfat: 27.1 gfiber: 2.5 gprotein: 6.2 gsaturatedFat: 14.5 gservingSize: -sodium: 311 mgsugar: 36.5 gtransFat: : -unsaturatedFat: : -
Directions Banana Split Pudding Dessert
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Combine flour, pecans, and butter in a bowl, press into the bottom of a 9x13-inch baking dish.
Bake in the preheated oven until crust is lightly browned, about 20 minutes. Cool completely.
Mix 1 1/2 cups whipped topping, cream cheese, and confectioners' sugar together in a bowl, spread over cooled crust. Layer pineapple over cream cheese mixture layer.
Beat milk and pudding mixes together in a bowl until thickened and creamy, fold in bananas and spread over pineapple. Layer strawberries over pudding mixture, top with remaining whipped topping. Refrigerate until completely chilled, about 2 hours.
Drizzle chocolate syrup over whipped topping layer and arrange the cherries equally apart from each other so each piece gets 1 cherry.