Banana Split Ice Box Dessert

banana split pie

I bought a box of handwritten recipes at an estate sale & found this in there. It sounds really good, but then again, I do like coconut. I changed the recipe a bit because I can’t follow a recipe or sewing pattern even when I try.

I also replaced the raw eggs with cream cheese. Eating raw eggs, especially those from the grocery store isn’t a good idea.

Side note: My daughter hated the walnuts. I may leave them out next time and sprinkle peanuts on top, more like a banana split. Feel free to toss in whatever you like. It would be pretty with blueberries & cherries for July 4th.

pineapple squares recipe front pineapple squares recipe back

We discovered kinnikinnick S’moreables Graham Style Crackers while camping one summer and loved them. They work nice in this dessert, though I used most of the box.

graham crackers

  • 1 ½ cups crushed gluten-free “graham” crackers
  • 2 tablespoons butter, melted (optional)
  • 1 cup shredded coconut, toasted
  • ½ cup butter, at room temperature
  • 1 ½ cups powdered sugar
  • 4 ounces cream cheese
  • 2 tablespoons milk
  • 8 ounce can crushed pineapple (drain but save juice)
  • 1-2 bananas
  • 1 cup chopped walnuts
  • ¾ cup diced, tart cherries (plus whole cherries for decorating)
  • 1 cup whipping cream

Stir half of the graham cracker crumbs with 2 tablespoons melted butter. Press into bottom of 8×8 baking dish. The original recipe didn’t say to do this, but next time I will, so the pie has a better foundation.

Sprinkle half the coconut on top. (To toast coconut, sprinkle on a cookie sheet and brown in a 350 degree oven for 5 minutes.)

banana split pie bottom

Slice banana and arrange on top of coconut.

Cream ½ cup butter with sugar, cream cheese, the juice from drained pineapple and milk. Spread over coconut.

Whip cream until soft peaks form. Gently fold in pineapple, nuts and cherries. Spread on top of cream cheese mixture.

Sprinkle remaining graham crumbs then coconut on top. Decorate with cherries.

Refrigerate at least 4 hours. (May well stand overnight).

Banana Split Icebox Dessert
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Ingredients
  1. 1 ½ cup crushed gluten-free “graham” crackers
  2. 2 tablespoons butter, melted (optional)
  3. 1 cup shredded coconut, toasted
  4. ½ cup butter, at room temperature
  5. 1 ½ cups powdered sugar
  6. 4 ounces cream cheese
  7. 2 tablespoons milk
  8. 8 ounce can crushed pineapple (drain but save juice)
  9. 1-2 bananas
  10. 1 cup chopped walnuts
  11. ¾ cup diced, tart cherries (plus whole cherries for the decorating)
  12. 1 cup whipping cream
Instructions
  1. Stir half of the graham cracker crumbs with 2 tablespoons melted butter. Press into bottom of 8x8 baking dish.
  2. Sprinkle half the coconut on top. (To toast coconut, sprinkle on a cookie sheet and brown in a 350 degree oven for 5 minutes.)
  3. Slice banana and arrange on top of coconut.
  4. Cream ½ cup butter with sugar, cream cheese, the juice from drained pineapple and milk. Spread over coconut.
  5. Whip cream until soft peaks form. Gently fold in pineapple, nuts and cherries. Spread on top of cream cheese mixture.
  6. Sprinkle remaining graham crumbs then coconut on top. Refrigerate at least 4 hours. (May well stand overnight).
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Posted in Dessert, Gluten Free Recipes, Vegetarian and tagged , .