HOW TO MAKE IT :
For the Crust
- Prepare a 9×13 baking dish by lightly spraying it with cooking spray and then setting it aside.
- Stir the graham cracker crumbs, melted salted butter and light brown sugar in a large bowl until combined.
- Press mixture into the bottom of the baking dish to create a crust. Refrigerate for 20 to 30 minutes while preparing the filling.
For the Filling
- Combine cream cheese and sweetened condensed milk in a large bowl. Using a mixer, beat together for 1 to 2 minutes or until light and fluffy and no lumps remain.
- Beat in the crushed pineapple and lemon juice.
- Pour mixture over graham cracker crust and spread it evenly.
- Add a layer of sliced bananas on top. Spread whipped topping over banana layer. Chill until ready to serve.
Toppings
- Just prior to serving, drizzle chocolate syrup over the entire dish and then sprinkle chopped pecans. Top it off with maraschino cherries and serve.
Notes
It is ideal to chill dessert for 1-2 hours before serving, but not completely necessary to enjoy this dish.To substitute homemade whipped cream for the whipped topping:
- 1 1/2 cups heavy cream
- 1/3 cup powdered sugar
- 3/4 teaspoon vanilla extract
- Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
- Pour heavy whipping cream into mixing bowl and beat on medium-high speed until the cream gets bubbly and starts to thicken.
- Gradually add the powdered sugar and vanilla extract. Continue beating on medium-high speed until stiff peaks form.
- Use in place of the whipped topping in the recipe.
Nutrition
Calories: 382kcal | Carbohydrates: 40g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 277mg | Potassium: 253mg | Fiber: 1g | Sugar: 30g | Vitamin A: 651IU | Vitamin C: 4mg | Calcium: 127mg | Iron: 1mg
