Looking for a fun summer dessert? This Banana Split Lasagna from Delish.com is the best!
Danielle’s Famous Banana Split Lasagna will take you back to the good old days when you could sit at the soda fountain and order tasty desserts, floats, and malts to your heart’s content. This deconstructed banana split will win you over in no time. It will also feed the hungry mouths of many, meaning it’s perfect for your next party or potluck! If you have a nostalgia for creamy banana splits, than this is the dessert lasagna for you. It’s oozing with decadence and is super easy to create from scratch. Win over your friends and family with this delicious banana split-inspired creation. Five different layers, each with a wonderful flavor, will make this Banana Split Lasagna as mouth-watering as can be. This dessert lasagna recipe is incredibly easy to make, thanks in part to the fact that there’s no baking involved. All of the flavors you love about a classic banana split (banana, strawberries, pineapple, and chocolate, for instance) are combined into this layered dessert. This make-ahead layered dessert can be made the night before your next potluck or other get-together. There is no denying this no bake dessert will be a hit with any crowd! I’ve had this recipe idea for awhile and back when my friend, Angie, said she was doing a #SummerDessertWeek, I knew this had to be one of the recipes I shared! This No-Bake Banana Split Lasagna Lush has everything you love in a banana split, layered in an awesome portable dessert casserole!
Ingredients
2 cups graham cracker crumbs
1/2 cup butter, melted
8 ounces cream cheese, at room temperature
1/2 teaspoon vanilla
1/4 cup granulated sugar
2 Tablespoons + 3 1/2 cups cold milk, divided
16 ounces Cool Whip topping, divided
1 (23-ounce) container of frozen sliced strawberries, thawed and drained well
1 (20-ounce) can crushed pineapple, drained well
2 (3.4 ounce) boxes of banana cream pudding instant pudding
Chocolate syrup
Maraschino cherries (optional, but encouraged!)
Nuts (optional)
Directions:
Grease a 9×13-inch baking dish; set aside.
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir the mixture until it’s evenly moist. Then, dump the crumbs into your baking dish and press them into an even layer. Then, place the baking dish into your refrigerator until you’ve prepared your next layer.
In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed. Mix together until fluffy and light. Then, using a rubber spatula, completely mix in 8 ounces of the Cool Whip. Once the mixture is completely combined, remove your baking dish from your refrigerator and evenly spread the cream cheese mixture on top of the graham cracker crust.
Pour your drained strawberries and pineapple on top of the cream cheese mixture and spread it evenly. It doesn’t matter which fruit you put in first.
Mix the two boxes of banana cream instant pudding with 3 1/2 cups of cold milk. Whisk for a few minutes until the pudding starts to thicken. Then, use a rubber spatula to spread the pudding over the fruit layer. Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.
Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible. Drizzle (or pour, your choice) the chocolate syrup on top of the Cool Whip layer. Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight.