Description
A delightful and easy dessert that layers a buttery graham cracker crust with a creamy filling, fresh bananas, pineapple, and toppings for a no-bake treat that tastes just like the classic ice cream sundae.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 4–5 medium bananas, sliced
- 1 (20 oz) can crushed pineapple, well drained
- 1 (8 oz) container frozen whipped topping, thawed
- 1/2 cup chopped walnuts or pecans
- Maraschino cherries and chocolate syrup for garnish
Instructions
1. Prepare the Crust:
- Combine the graham cracker crumbs and 1/2 cup melted butter. Press firmly into the bottom of a 9×13 inch baking dish to form the crust. Chill in the refrigerator for 15 minutes to set.
- In a medium bowl, beat together the powdered sugar, 1/2 cup softened butter, eggs, and vanilla extract with an electric mixer until light and fluffy, about 3-4 minutes. Spread this creamy mixture evenly over the chilled crust.
- Layer the sliced bananas over the creamy layer. Spread the well-drained crushed pineapple evenly over the bananas.
- Spread the thawed whipped topping over the pineapple. Sprinkle with chopped nuts. Cover and refrigerate for at least 4 hours, or overnight, before serving.
- Just before serving, drizzle with chocolate syrup and top with maraschino cherries. Slice and enjoy.
Notes
You can customize the seasonings to taste.