From the time when I was a small child, I’ve always been a huge fan of banana splits. Whenever we’d go to a restaurant, I’d actively seek it out on their dessert menu and then bug my parents until they would order one for our table. They’d try to pretend that we’d all have an equal share of the banana dessert, but they knew that once that bowl hit the table it was all mine. Sure, I’d give them small portions, but there was only so much of my banana split that I’d be willing to sacrifice.
I’ve since learned how to share my desserts better, but I’m still utterly obsessed with the taste of a banana split. After all, it’s just so incredibly hard to beat the classic taste of a sweet banana split. There are so many different flavors in a banana split that each bite is a new experience. Bananas, chocolate, strawberries, and a bit of pineapple come together in a way that I would never have thought possible.
They’re really the best of both worlds. So, when I was thinking about what I wanted to make in our Test Kitchen this week, I kept returning to the idea of a banana split cake. Then I had a giant light bulb go off in my brain.
I thought to myself, “Why don’t I make a banana split dessert lasagna? They are much easier than banana split cakes.” Dessert lasagnas have been really popular lately and I’m definitely a huge fan of them. I mean, how could you ever turn down a deliciously creamy layered no-bake dessert recipe? The answer is: You can’t.
So, I browsed a few bloggers for recipe information and got to work creating this Banana Split Lasagna to share with all of you. I picked up all of the ingredients that I didn’t already have in my kitchen on a simple trip to Walmart and got to work. This dessert has five different layers: a buttery graham cracker crust, sweetened cream cheese/whipped cream, sliced strawberries and crushed pineapple, banana cream pudding, and a not-to-be-missed Cool Whip and banana split-fixin’s to top it all off. It’s absolutely delicious if I do say so myself.
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