Recipe
Dessert
Banana Split Dessert
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 18
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. graham cracker crumbs | ||
| ½ c. Hy-Vee butter, melted | ||
| ¼ c. firmly packed Hy-Vee brown sugar | ||
| 1 (3.4 oz) box Hy-Vee instant vanilla pudding | ||
| 2 c. cold Hy-Vee skim milk | ||
| 1 (12 oz) container Hy-Vee whipped topping, thawed, divided | ||
| 4 large bananas, peeled and sliced | ||
| 2 c. sliced fresh strawberries | ||
| ½ c. Hy-Vee pecan pieces |
Directions
- Combine graham cracker crumbs, butter and sugar. Press into the bottom of a 13-by-9-inch baking pan. Bake at 350 degrees for 5 minutes. Cool.
- Combine pudding and milk. Whisk for 2 minutes or until well-blended. Gently fold in 1 cup of whipped topping. Pour on top of graham cracker crust. Refrigerate for 5 minutes or until pudding has set.
- Layer bananas and strawberries on top of pudding layer.
- Evenly spread remaining whipped topping on top of the fruit. Sprinkle with chopped pecans.
- Refrigerate dessert until serving time. Refrigerate any leftovers.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 15mg
- Sodium: 190mg
- Total Carbohydrates: 30g
- Protein: 3g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 25%
0%
Iron 4%
0%
Calcium 4%