Nothing says summer like banana splits, and this version will not disappoint! This pie only takes a few minutes to prepare and will stay ready in the refrigerator for up to 24 hours before serving so you can prepare it in advance. You can also customize this dessert and add nuts and/or any other toppings you’d like – my kids had a lot of fun helping me make this fun and easy treat!
BANANA SPLIT PIE
- 1 graham cracker crust
- 8 oz. pkg cream cheese, softened
- 2 cups powdered sugar
- 4 bananas, sliced
- 12 oz. can crushed pineapple, well drained
- 8 oz. container Cool Whip
- 10-15 maraschino cherries, dried on paper towels
- chocolate syrup, optional
Use an electric mixer to blend cream cheese and powdered sugar until smooth. Spread on top of the crust. Slice bananas and place on the cream cheese layer. Top the bananas with the crushed pineapple. Spread Cool Whip on top of the pineapple and top with maraschino cherries and chocolate syrup. Keep in the refrigerator until ready to serve. Enjoy!