No Pick Banana Split Desert Classic! It layers a graham cracker crust, cream cheese filling, banana, pineapple, strawberry, whipped cream, nuts, chocolate and cherries on top! Part banana pudding and ice box cake, it's a great dessert for most special holidays or simple gatherings.

* Ingredients :

+ For the crust:
° 2 cups (168 g) graham crackers
° ½ cup (113.5 g) melted unsalted butter
+ For the cream cheese layer:
° 340.2 g cream cheese at room temperature
° ½ cup (50 g) granulated sugar
° 8 oz (226.8 g) Cool Whip
+ To prepare the fruit and lids:
° 3 to 4 bananas, sliced
° 20 oz (566.99 g) finely chopped pineapple, drained
° 16 oz (453.59 g) strawberries, peeled and sliced
° 8 oz (226.8 g) Cool Whip
° ½ cup (58.5 g) chopped walnuts
°  Chocolate syrup
°  Maraschino cherry

* Directions :

Oil 9  13 baking plate; Sit apart .
In a medium bowl, combine graham crackers and melted butter with a fork, stirring until all crumbs are evenly moistened. Place the crumbs in the prepared pan and press into an even layer. Refrigerate when preparing next layer.

In a medium bowl, mix cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in Cool Whip until well blended.Spread the cream cheese mixture over the cracker crust.

Arrange the banana slices in a single layer over the cream cheese filling, and cover with an even layer of crushed pineapple, then an even layer of sliced ​​strawberry slices.  

Cover it with Cool Whip, to smooth the top. Sprinkle with chopped walnuts, then sprinkle with chocolate syrup and top with maraschino cherries.Refrigerate for at least 4 hours or overnight. Leftovers can be stored, covered, in the refrigerator for up to 4 days

Enjoy !