How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Banana Split Dessert ?

You need 8 ingredients. The key ingredients include: 1 1/2 cups 1 1/2 Cups Crushed Graham Cracker Crumbs, 3 tablespoons 3 Tablespoons Butter, Melted, 3 3 Bananas, sliced, 1 can 1 20 Oz. Can Crushed Pineapple, Drained, and more.

Is Banana Split Dessert suitable as baking & desserts?

Yes, Banana Split Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Banana Split Dessert ?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Split Dessert Recipe

Name: Banana Split Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 cups 1 1/2 Cups Crushed Graham Cracker Crumbs; 3 tablespoons 3 Tablespoons Butter, Melted; 3 3 Bananas, sliced; 1 can 1 20 Oz. Can Crushed Pineapple, Drained; 1 1/2 cups 1 1/2 Cups Blueberries, fresh or frozen. If using frozen, thaw and drain.; 1 1/2 cups 1 1/2 Cups Strawberries, halved; if using frozen, thaw and drain; 1 pint 1 Pint Light Whipping Cream; 3 tablespoons 3 Tablespoons Sugar

Banana Split Dessert – a delicious recipe with Graham Cracker Crumbs, Butter, Bananas, Pineapple, Blueberries, Strawberries. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

1 1/2 cups 1 1/2 Cups Crushed Graham Cracker Crumbs
3 tablespoons 3 Tablespoons Butter, Melted
3 3 Bananas, sliced
1 can 1 20 Oz. Can Crushed Pineapple, Drained
1 1/2 cups 1 1/2 Cups Blueberries, fresh or frozen. If using frozen, thaw and drain.
1 1/2 cups 1 1/2 Cups Strawberries, halved; if using frozen, thaw and drain
1 pint 1 Pint Light Whipping Cream
3 tablespoons 3 Tablespoons Sugar

Frequently Asked Questions

Quick Info

Servings
4 servings
Category
Baking & Desserts

Eats Now Editorial Team

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