Chocolate-Banana Split Dessert

This dessert was so good.


You will love it too.


I got this recipe from my Kraft Canada "Whats Cooking" magazine. or you can find it here.

If you have ever had 'heaven in a pan' , this is just like, but the 2.0 version. With the bananas and cherries it just tastes that much better. I loved it.




Crush 30 oreos in your blender. (use oreos and not the crumbs)

Mix with butter and press into the bottom of a 9x13 pan.

Refridgerate

cream together cream cheese, sugar, milk, and 1 cup cool whip

Spread evenly over crumb layer.

Refridgerate

layer with sliced bananas.

Mix pudding and milk. Pour over bananas.

Spread with remaining cool whip.

Refridgerate for 4 hours or longer (overnight if you are making it the night before)

Before serving sprinkle with pecans/walnuts, cherries, and drizzle with chocolate sauce.

(** It calls for walnuts, but I prefer pecans**)

So many layers of goodness.


Chocolate-Banana Split Dessert

30 Oreo Cookies, finely crushed (about 2-1/4 cups)
6 Tbsp. butter, melted
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
3 cups thawed Cool Whip Whipped Topping, divided
4 bananas, sliced
2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding
3-1/4 cups cold milk
1/3 cup maraschino cherries, halved
1/4 cup chopped toasted walnuts
2 Tbsp. chocolate syrup

Mix cookie crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.

Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl with whisk until well blended. Stir in 1 cup Cool Whip; spread over crust. Top with bananas.

Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; spread over bananas. Let stand 5 min. or until thickened; cover with remaining Cool Whip. Refrigerate 4 hours.

Top with cherries, nuts and syrup just before serving.