Cream Cheese Banana Split Cake Recipes

Steps:

• Blend the melted butter or margarine with the graham crackers and press into the bottom of one 9x12 inch pan.
• Blend the confectioner's sugar and the cream cheese together until smooth. Spread over the graham cracker crumb layer. Layer the crushed pineapple and the bananas over the cream cheese layer. Then spread the whipped topping over the top. Decorate with maraschino cherry halves. Drizzle chocolate syrup over the top and sprinkle with pecans. Chill for at least 4 hours then serve.

Steps:

• Combine the crushed vanilla wafers and melted margarine. Pat into the bottom of one 9x13 inch pan.
• Beat the cream cheese and confectioners' sugar together until light and fluffy. Spread over the top of the vanilla wafer crust. Spoon crushed pineapple over the cream cheese layer. Then layer sliced bananas over the pineapple. Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries.
• Chill for at least 4 hours before serving.

Steps:

• 1. Crush graham crackers. Mix the melted butter with the graham crackers. Spread and pack down on the bottom of a 9X13 inch pan.
• 2. In a separate bowl, whip the cream cheese,sugar and vanilla together. Spread these 3 ingredients (cream cheese, sugar and vanilla)mixture over the top of the graham cracker cookied crumbs.
• 3. Sprinkle the drained crushed pineapple over the mixture (cream cheese, sugar and vanilla). Spread the sliced bananas over the pineapple layer. Cover the bananas with the 12 ounces of cool whip. Sprinkle with nuts. Arrange cherries 2 inches apart on top of nuts. Chill for 3 hours. Keep refrigerated until served.

Steps:

• Mix graham cracker crumbs and melted butter. Press into a 9 x 13 pyrex dish.
• With electric mixer, blend sugar and cream cheese. Mix until smooth and spread over graham cracker crust.
• Layer:.
• 3 large bananas (sliced).
• 1 large can crushed pineapple (drained).
• 1 12 ounce cool whip.
• top with cherries, shaved chocolate and chopped pecans.
• Keep refrigerated.

Steps:

• Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
• Beat together the cream cheese and confectioners' sugar; spread over graham cracker crust.
• Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.
• Top with cherries and chopped nuts; refrigerate and serve chilled.

Steps:

• Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 tablespoons reserved juice; let stand for 5 minutes. Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside. , In a large bowl, beat cream cheese and 2 tablespoons reserved pineapple juice. Gradually beat in sherbet. Gradually add pudding mix; beat 2 minutes longer. Refrigerate 1/3 cup pineapple until serving; fold remaining pineapple into cream cheese mixture. Fold in 2 cups whipped topping; spread evenly over banana slices. Freeze until firm. , Remove from the freezer 10-15 minutes before serving. Chop three maraschino cherries and pat dry; arrange cherries and reserved pineapple around edge of pie. Drizzle with chocolate syrup and caramel topping. Dollop remaining whipped topping onto center of pie. Sprinkle with pecans; top with remaining cherry.