I have become obsessed over desserts prepared in jars, like this banana split cake. There is something so elegantly quirky about them. I love the anticipation of working my way down to the bottom of the jar and scooping out a bit of each delectable ingredient in one bite.
If you don’t want to prepare this recipe in jars, I’m sure it would be equally delicious in a pan.
Here’s What You’ll Need
2 cups graham cracker crumbs
1 stick of butter, melted
8 ounce package cream cheese, softened
3 cups powdered sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
2 bananas sliced
1 (20 ounce) can crushed pineapple, drained
1 quart strawberries sliced
1 cup chopped nuts
small jar maraschino cherries
one can of whipped cream
Heat oven to 350 degrees. Combine the melted butter and graham cracker crumbs. Divide equally into 4 jars and press into bottom. Place on baking sheet and bake in 350 degree oven for 10 minutes. Allow to cool then place in refrigerator for 15 minutes to chill and firm up.
Prepare cream cheese frosting. Beat the softened butter and cream cheese until fluffy. Add 3 cups of powdered sugar and vanilla. Mix until well combined. In equal parts, spoon cream cheese frosting into each jar, atop of graham cracker crust.
Slice bananas and layer on top of cream cheese frosting. Sprinkle a bit of chopped nuts on top of banana layer.
Spoon drained, crushed pineapple over banana and nuts. Spread a layer of sliced strawberries over top of pineapple.
Top each cake with whipped cream, chopped nuts and a cherry. Prepare to get full and enjoy!