Pudding Banana Split Recipes

BANANA SPLIT PUDDING

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let set for two minutes or until soft-set. Add the banana, strawberries and pineapple., Transfer to a large serving bowl. Dollop with whipped topping. Drizzle with chocolate syrup; sprinkle with pecans. Top with additional strawberries and bananas if desired.

BANANA SPLIT CAKE

Steps:

• Spray an 11x15 baking pan with cooking spray. Preheat the oven to 350º F.
• In the bowl of a stand mixer, beat together the cake mix, pineapple juice (if you didn't get exactly 1 cup of pineapple juice from draining the pineapple, add water to make 1 cup), eggs and oil.
• Beat on medium speed for 2 minutes, scraping the sides of the bowl as needed.
• Pour the batter into the prepared pan and bake for 15-18 minutes or until the center of the cake springs back when you touch it.
• Allow the cake to cool completely on a wire rack.
• In a small bowl, use a hand mixer to cream the cream cheese until it is smooth. Set aside.
• In another bowl, mix together the pudding mixes and milk until smooth.
• Add the cream cheese by heaping spoonfuls and mix into the pudding using a hand mixer. Continue until all of the cream cheese is mixed in.
• Spread the pudding mixture over the cooled cake.
• Place sliced bananas all over the top of the pudding layer.
• Sprinkle the drained crushed pineapple from step 1 over the bananas.
• Spread the whipped topping over the pineapple.
• Top with drained and dried maraschino cherries, nuts and chocolate sauce, or decorate as desired!
• Cover the cake and store in the refrigerator. It is best to let this cake set for at least 4 hours before serving, if not overnight. This allows the layers to settle.

PUDDING-BANANA SPLIT

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP; spread onto bottom of 8-inch square pan. Freeze 3 hours or until firm enough to scoop.
• Chop 16 wafers. Spoon scant tablespoonful of the chopped wafers into each of 8 parfait glasses or dessert dishes. Scoop 1/4 cup of the pudding mixture into each glass; sprinkle with remaining chopped wafers.
• Cut bananas lengthwise in half, then cut each piece crosswise in half. Stand 1 banana piece in each parfait glass. Fill with remaining COOL WHIP and wafers; top with cherries.

BANANA SPLIT PUDDING NO-BAKE DESSERT

Steps:

• Mix graham cracker crumbs and melted butter in a bowl. Press the mixture into a deep 9x13 casserole dish. Set aside.
• In a medium-sized bowl, whisk together the milk with pudding and set aside.
• In a large bowl, add the cream cheese and condensed milk, and use a hand mixer for a minute until smooth. Add in the pudding and mix for 30 seconds until smooth. Fold in 8 oz. of whipped topping.
• Slice bananas, strawberries, and pineapple into bite-sized pieces.
• To the graham cracker crust, add half of the fruit and lay it out evenly.
• Add the pudding mixture, and smooth it out. Then add the remaining sliced fruit in a layer.
• Spread 8 oz. of whipped topping over the top using a knife, and sprinkle nuts over the top. Drain the juice from maraschino cherries, and add to the top of the dessert. Also, top with chocolate fudge if desired.
• Refrigerate for a few hours to firm up, then serve. Store leftovers in the refrigerator.

BANANA SPLIT LUSH

Steps:

• Bottom Graham Cracker Crust (for a no bake crust option): In a medium-large bowl, mix melted and cooled unsalted butter with finely ground, processed graham crackers. Press into the bottom of a 13X9 pan. Cover and chill until the next layer is ready.
• Bottom Pecan Crust Layer (for traditional lush baked crust option): Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, melted and cooled butter, finely ground pecans and 1/4 cup sugar. Press into the bottom of a 9 x 13 inch baking pan. Bake 20-25 minutes (25 mins works best for me) until golden brown. Allow to cool completely before adding any layers.
• Cream Cheese Layer(2nd layer): Using a hand electric mixer, combine cream cheese, 1 cup sugar, 1-2 tablespoons fresh squeezed lemon juice (2 tablespoons works best for me). Mixture should be even and smooth. Spread evenly on top of the baked and cooled bottom pecan crust or no bake graham cracker crust.
• Banana Cream Pudding Layer: In a large mixing bowl, whisk the milk and instant banana cream pudding mix until set. It may take 4-5 minutes to thicken. Spread evenly on top of the cream cheese mixture.
• Whipped & Toppings Layer: Using an offset spatula, spread thawed whipped topping on top of the banana cream pudding layer. Place the maraschino cherries and pineapple chunks on top of the whipped layer. For serving drizzle with chocolate sauce. Optionally, before serving you can serve with freshly sliced bananas. Optionally, you can freeze the Bananas Fosters Lush overnight (without the Bananas Fosters sauce) for more defined slices. Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip.Enjoy!

BANANA SPLIT DESSERT PUDDING

Steps:

• Make pudding according to package instructions.
• Place a layer of chopped peanuts on the bottom of each cup. Top with a layer of banana pudding, a layer of sliced bananas, another layer of pudding, and another layer of sliced bananas.
• Top with whipped cream, additional chopped peanuts, sprinkles, chocolate syrup, and a cherry.

BANANA SPLIT PUDDING DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, pecans, and butter in a bowl; press into the bottom of a 9x13-inch baking dish.
• Bake in the preheated oven until crust is lightly browned, about 20 minutes. Cool completely.
• Mix 1 1/2 cups whipped topping, cream cheese, and confectioners' sugar together in a bowl; spread over cooled crust. Layer pineapple over cream cheese mixture layer.
• Beat milk and pudding mixes together in a bowl until thickened and creamy; fold in bananas and spread over pineapple. Layer strawberries over pudding mixture; top with remaining whipped topping. Refrigerate until completely chilled, about 2 hours.
• Drizzle chocolate syrup over whipped topping layer and arrange the cherries equally apart from each other so each piece gets 1 cherry.

BANANA SPLIT DESSERT

Steps:

• Prepare a 9x13 baking dish by lightly spraying it with cooking spray and then setting it aside.
• Stir the graham cracker crumbs, melted salted butter and light brown sugar in a large bowl until combined.
• Press mixture into the bottom of the baking dish to create a crust. Refrigerate for 20 to 30 minutes while preparing the filling.
• Combine cream cheese and sweetened condensed milk in a large bowl. Using a mixer, beat together for 1 to 2 minutes or until light and fluffy and no lumps remain.
• Beat in the crushed pineapple and lemon juice.
• Pour mixture over graham cracker crust and spread it evenly.
• Add a layer of sliced bananas on top. Spread whipped topping over banana layer. Chill until ready to serve.
• Just prior to serving, drizzle chocolate syrup over the entire dish and then sprinkle chopped pecans. Top it off with maraschino cherries and serve.

BANANA SPLIT DUMP CAKE

Steps:

• Preheat oven to 350°F
• Spray a 9/13 inch baking dish with nonstick spray.
• In a large bowl, mix the pudding mix with milk. Whisk until fully combined. Use a large spoon or whisk to add in the cake mix until fully incorporated and smooth. The mixture will be quite thick, which is fine. Stir in the chocolate chips. Set aside.
• In another large bowl, mix together the strawberries, banana, pineapple, and sugar. Stir to combine and let macerate for at least 5 minutes.
• When ready to make the cake, pour the fruit into the bottom of the baking dish, making a thin layer.
• Top with the cake mix and spread with a spatula or spoon to create a smooth top.
• Bake for 45-60 minutes or until the cake is completely cooked through (when a toothpick inserted in comes out clean).
• Serve warm topped with fresh whipped cream.
• Enjoy!