This festive, gorgeous dessert is like eating a banana split with a cheesecake layer instead of ice cream. It's filled with bananas, pineapple, toasted coconut, maraschino cherries and walnuts or pecans.
7-8largeripe bananassliced and dipped in lemon juice to prevent discoloration; I used 8 bananas
16oz. cancrushed pineappledrained
12oz. containerTruWhipor other non-dairy whipped topping
1cupcrushed walnutsor pecans
10oz. jarmaraschino cherriesdrained, rinsed and patted dry
Combine graham cracker crumbs and melted butter.
Press into 9x13” pan.
Combine powdered sugar, butter, eggs and vanilla and mix well.
Pour over graham cracker crust.
Layer bananas, (8 bananas make about 2 layers of the bananas), then drained crushed pineapple over top.
Spread non-dairy whipped topping over top.
Sprinkle with walnuts or pecans and toasted coconut.
Rinse, drain and pat dry the cherries. (The cherries must be dry or they will leak into the whipped topping.)
Place maraschino cherries on top.
Refrigerate a few hours before serving.
NOTE: I recommend serving this dessert the same day you make it rather than the following day so the bananas stay fresh.NOTE: Preparation time does not include time necessary to refrigerate dessert before serving.NOTE: The original recipe called for mixing the powdered sugar layer for 20 minutes. I didn’t feel like this accomplished anything for the consistency of the layer, so I usually only mix for 5 minutes.