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.
Notes
You may end up having more of the cream cheese mixture than you need, depending on the exact size of your dish. If you do have extra, it makes for a delicious fruit dip.
I didn’t try it, but if you’d like to add more chocolate into your lasagna, consider mixing in a bit of cocoa powder in with the graham cracker crust or sprinkling the dessert with mini chocolate chips.
To make sure the pineapple and strawberries are drained well, try running water over them while they’re in a colander or strainer. It’s an easy way of removing the juices they’re packaged in.
Banana Split Controversy
Did you know that the banana split is more than 100 years old? Many historians agree that the banana split was born in Latrobe, Pennsylvania, in 1901 and was created by a pharmacy clerk named David Strickler. However, the community of Wilmington, Ohio, claims that the banana split was invented in 1907 by their own E.R. Hazard, a local restaurant owner. Both cities take the controversy in stride and maintain a civil rivalry that only flares up during their respective banana split festivals.
One thing they both agree on, however, is the recipe: one scoop each of vanilla, chocolate, and strawberry ice cream, topped with pineapple, strawberry, and chocolate sauce, sandwiched between two halves of a banana, and garnished with whipped cream, cherries, and nuts. The classic dessert has been turned into many different forms, including banana split cake and this Banana Split Lasagna. No matter the form, it’s a flawless dessert recipe!
From: https://www.thebestdessertrecipes.com/No-Bake-Desserts/Banana-Split-Lasagna
