I’ve had my eye on these mini graham cracker crusts for a while now, waiting for the perfect occasion to use them! I finally bought them to use for these mini desserts for Mother’s Day. This Banana Split Dessert recipe has been a favorite in my family for a while now. It’s a rich and refreshing dessert that has a creamy cheesecake layer topped with fresh fruit. And this is a quick recipe, no baking required. Perfect for Summer!
My one complaint about these mini crusts is their package count. They come in counts of 6 and I found that they weren’t quite large enough to hold all of the filling that this recipe makes (pie crusts generally contain 8 servings). I decided to reserve some of the cream cheese filling (we used it as a dip for extra strawberries), but you could buy a second pack of mini crusts and stretch this recipe to serve 8+ people. This is definitely my type of recipe, ingredient amounts don’t have to be exact. Bump up the amount of fruit to increase serving sizes!
Banana Split Dessert serves 8
- 1 graham cracker crust or 8 mini crust
- 8 oz cream cheese
- 1 cup powdered sugar
- 1-2 bananas
- 16 oz pineapple
- 8-12 strawberries
- 8 oz cool whip
- chopped nuts
- hot fudge
Let cream cheese sit out for a little while to soften it. Use a mixer to beat together cream cheese and powdered sugar. Spread evenly into crust. Slice fruit and layer over cream cheese mixture. Top with cool whip (I didn’t use the whole container) and nuts. Chill. Drizzle with hot fudge before serving.
It’s as easy as that. Try making this dessert with a variety of different fruit!