This will blow your mind! A no-bake banana split lasagna that has layers of goodness. A luscious dessert with fruits you love. A real treat for everyone! Mouthwatering, fun to make, and absolutely amazing!
2 cups graham cracker crumbs
1/2 cup butter, melted
8 ounces cream cheese, at room temperature
1/2 teaspoon vanilla
1/4 cup granulated sugar
2 tablespoons + 3 1/2 cups cold milk, divided
16 ounces Cool Whip topping, divided
1 (23-ounce) container of frozen sliced strawberries, thawed and drained well
1 (20-ounce) can crushed pineapple, drained well
2 (3.4 ounces) boxes of banana cream pudding instant pudding
Maraschino cherries (optional, but encouraged!)
How to make Banana Split Lasagna
Step 1: Oil a 9×13-inch baking dish and set aside for later use.
Step 2: Combine the graham cracker crumbs and melted butter in a medium bowl. Mix until the mixture is evenly moist.
Step 3: Place the crumbs into the prepared baking dish and press evenly in the bottom of the pan. Refrigerate until the next layer is ready.
Step 4: Mix the cream cheese, sugar, 2 tablespoons of milk, and vanilla in a separate medium bowl. With a hand, mixer combines until fluffy and light on medium speed.
Step 5: And with a rubber spatula, thoroughly mix in 8-ounces of Cool Whip.
Step 6: Remove the baking dish from the fridge and spread the combined cream cheese mixture evenly over the graham cracker crust.
Step 7: Top with drained strawberries and pineapples and spread evenly. Place whichever fruit you desired first.
Step 8: Whisk 2 boxes of banana cream instant pudding, 3 1/2 cups of cold mix for a few minutes until the pudding begins to thicken.
Step 8: Again with a rubber spatula, spread the pudding over the fruit layer. Let it sit for at least 5 minutes for the pudding to firm up.
Step 9: Now, evenly spread the rest of the Cool Whip on top of the last layer and drizzle with chocolate syrup.
Step 10: Place inside the refrigerator to chill for 4 hours or overnight before serving. Enjoy!
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