Banana Split Squares

Banana Split Squares

Here is a dessert that seems perfect for the spring. It is light-tasing with bananas, pineapple, pudding, whipped cream and cream cheese layers.

Fruit layers of Banana Split Squares

Fruit layers of Banana Split Squares

This does require at least 5 hours in the fridge after you make it but I usually leave it overnight so it’s ready to go the next day. By that time, the flavours have had a chance to blend and meld together for maximum deliciousness.

Because it is layered, it does take a bit more time to assemble, but when you taste it, it is all worth it! You’ll want to eat it all in one sitting, which isn’t necessarily a bad idea since the bananas give it a very short shelf life. (Well, maybe your scale might not think it’s a very good idea 😉 ) At most, you will be able to keep it in the fridge for 2-3 days before the bananas get too brown and start to “leak”.

Most of the work can be done by hand, but if you are looking to save your arms, using a mixer to beat the cream cheese layer will go a long way.

The last time I made this, I found a can of crushed pineapple that was bigger than the size called for in the recipe. I actually liked that there was more pineapple to spread around, but I failed to drain enough juice out of it. The result was that when I cut into it the next day, it started to “weep” the extra juice into the pan after pieces had been removed. Not a big deal, but it could make the crust mushy if there’s too much juice.

Banana Split Squares
Serves 15
Cool, creamy banana and pineapple dessert enhanced by a layer of cream cheese, topped by whipped cream and nuts.
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Ingredients
  1. 1 ½ cups graham crumbs
  2. ⅓ cup butter, melted
  3. 2 pkg. (250g each) cream cheese, softened
  4. 1 cup sugar
  5. 1 can (398ml) crushed pineapple, well drained
  6. 6 bananas, divided
  7. 2 pkg. vanilla instant pudding (4 serving size)
  8. 2 cups cold milk
  9. 2 cups whipped cream, divided
  10. 1 cup chopped pecans
Instructions
  1. Mix graham crumbs with butter, press onto bottom of 13” x 9” pan. Freeze until next step.
  2. Beat cream cheese and sugar until well blended. Spread carefully over crust.
  3. Top with pineapple.
  4. Slice 4 bananas and arrange over pineapple.
  5. Beat 2 packages of pudding with 2 cups milk until thickened. Stir in 1 cup whipped cream. Spread over banana layer in pan. Top with remaining whipped cream.
  6. Refrigerate 5 hours or overnight.
  7. Slice remaining bananas just before serving, arrange over dessert. Sprinkle with nuts.
Notes
  1. Should be eaten within 2-3 days.
  2. Keep refrigerated.
SweetieTreats http://sweetietreats.ca/
In the recipe I suggest that you cut bananas and use them to decorate the top when you serve it. This has to be done just before serving as the bananas will brown very quickly.

Banana Split Squares

Banana Split Squares

The ones inside the dessert don’t brown as quickly for two reasons: 1) the pineapple acts like lemon juice does and prevents the bananas from browning for a day or two and 2) the pudding layer on top effectively prevents air from doing its work of browning the bananas before you get to enjoy them. Most times, I just plain forget to add the bananas on top (as you can see in the main photo).

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