While I have been doing some heavy duty spring cleaning and trying to organize everything better, my first task, was the kitchen. I spend most of my time there and ends up being the worst in house. While cleaning, I checked out the freezer and seen that I had a lot of bananas that needed to be used up. So in the coming weeks, you will be seeing a lot of banana recipes.
This recipe however was using up some bananas on the counter that needed to be used. This cake is so yummy and doesn't require the use of the oven or stove and makes a great dessert for summer.
Banana Split Cake
1 1/2 Cups Finely Crushed Nilla Wafers
1 1/4 Cups Sugar, Divided
1/3 Cup Butter, Melted
2 pkgs (8 oz) Cream Cheese, room temperature
1 Can (20 oz) Crushed Pineapple, Well Drained
2 Cups Cold Milk
1 Large box Vanilla Pudding
2 Cups Heavy Whipping Cream
2 tsp Vanilla Extract
1/4 Cup Powdered Sugar
1 Cup Chopped Pecans
In a medium sized bowl, mix together cookie crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9x13 inch pan. Beat together remaining sugar and cream cheese until well mixed. Carefully spread over cookie crust. Top with pineapple. Slice bananas and layer over pineapple.
In another bowl mix together cold milk and vanilla pudding and set aside. In a large bowl, beat together whipping cream, vanilla and powdered sugar until soft peaks form. Remove 1 cup of whipped cream and mix into pudding. Layer pudding over bananas.
Spread remaining whipped cream over pudding and sprinkle with pecans. Chill for 5 hours serving.