Wednesday, August 31, 2011
So lets pretend that it hasn't been over a month since I posted anything on the blog and jump right into a lovely summer recipe. Summers and banana splits go together for me so I jumped off my summer by making this lovely no bake dessert. Any dessert that doesn't require me to turn on the oven in 95+ degree heat works for me.
No Bake Banana Split Pie
Recipe Adapted from Natalie's Killer Cuisine
1 sleeve of graham crackers, crushed
1 stick melted butter
2 sticks room temp butter
2.5 cups powdered sugar
1 tsp Pure Vanilla Extract
1 cup diced pineapple
6+ Bananas (use as many as it takes)
8 oz container of Cool Whip or if you love cool whip like me I suggest using a 12 oz tub of cool whip
Various toppings (cherries, chocolate syrup, nuts, sprinkles etc)
Crush the graham crackers by putting them in a food processor or you can hand crush them.
Mix the graham crackers with the melted butter and press down in a 9x13 pan
Use your mixer to combine the butter, powdered sugar, eggs and vanilla until you get a creamy buttercream
Spread the buttercream over the crust
Cut the bananas length wise and place them on the buttercream mixture. I pressed them down slightly.
Spread the pineapple over the bananas
Spread the cool whip on top of the bananas/pineapples
Top with your favorite toppings
Refrigerate for several hours (at least 2 hours)
Overall this recipe was a success. If I make this again, I would use more melted butter when making the crust and I would use more cool whip on top. I only used 1 stick and found the crust to be a little dry. I also only used 1 8 oz tub of cool whip and felt that it was a stretch to cover the whole pie. This is worth making at least once this summer. Now get into the kitchen and forget about turning on the oven.