I have found that any time I post a recipe that has the words "banana split" in it, it's an instant hit and I hope this one is also! I am pretty sure it will be, because it's the perfect cool and creamy dessert for a hot summer day, it's easy to make, and it's delicious! This recipe can easily be 'lightened up' also by using sugar free and lower fat or light versions of the pudding mix, whipped topping and cream cheese. Here is what you will need for this:
1 (9 inch) graham cracker crust
1 (8 oz.) can of crushed pineapple, drained and juice reserved
2 medium bananas, sliced
8 oz. cream cheese, softened to room temperature (can use light or fat free)
1 cup confectioners sugar
1 (1 oz.) pkg. instant vanilla pudding mix (can use sugar free)
1 cup milk
1 (8 oz.) container of frozen whipped topping, thawed and divided (can use the light version)
1/4 cup chopped pecans
1/4 cup maraschino cherries chopped
1 whole maraschino cherry
Drain the crushed pineapple and reserve the juice. Combine 2 Tbs. of the pineapple juice with the banana slices.
Beat the cream cheese and 2 Tbs. of pineapple juice together. Beat in the cup of confectioner's sugar. Spread in the bottom of the graham cracker crust.
Drain the banana slices and then place over the cream cheese layer.
Reserve 1/3 cup of the pineapple for the top and then spread the rest of the crushed pineapple over the banana slices.
Beat the instant pudding mix with the 1 cup milk. Fold in 4 ounces of the whipped topping. Spread that over the bananas and pineapple.
Frost the top with the remainder of the whipped topping. Chill for 3 to 4 hours or overnight is even better.
Right before serving sprinkle the top with the reserved pineapple, chopped pecans, and chopped maraschino cherries. Drizzle with chocolate sauce and caramel sauce. Place a dollop of whipped cream (the aerosol type works best) in the center and top with a whole maraschino cherry like a banana split! Slice and serve!