Banana Split Dessert


Banana Split Dessert

If you are a fan of banana splits, and who isn’t, then you will absolutely love this dessert!  Once assembled, this dessert will be waiting for you in the fridge for a couple days.  Banana splits on demand! Feel free to drizzle chocolate syrup over the top and finish it off with a maraschino cherry.  Hope you enjoy!

Banana Split Dessert
A delicious, fruity dessert that is a hit with kids and adults.
Write a review
For the Crust
  1. 2 cups graham cracker crumbs
  2. ½ cup butter, melted
For the Cream Cheese Layer
  1. 2 - 8 oz packages of room temperature cream cheese
  2. 1/3 cup granulated sugar
  3. 1 - 8 oz container of Cool Whip
For the Fruit & Toppings
  1. 3 to 4 bananas, sliced
  2. 1 (20-ounce) can crushed pineapple, drained well
  3. 16 ounces strawberries, hulled, and sliced
  4. 1 - 8 oz container of Cool Whip
  5. 1/2 cup pecans or walnuts, chopped
  6. 1/3 cup of Chocolate chips, chopped
  1. Grease a 9x13-inch baking dish.
  2. In a bowl, combine the graham cracker crumbs and melted butter, stirring until all of the crumbs are evenly moistened. Place the crumbs into the pan and press into an even layer. Refrigerate while you prepare the cream cheese layer.
  3. In another bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Fold in the Cool Whip until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.
  4. Arrange the banana slices in a single layer on top of the cream cheese filling, top with the crushed pineapple, and then with the sliced strawberries.
  5. Cover with the Cool Whip, smoothing the top. Sprinkle with the chopped nuts and chocolate. Refrigerate for at least 4 hours, or overnight.
Adapted from Brown Eyed Baker
Adapted from Brown Eyed Baker
My Mountain Kitchen

Italian Stirfry

italian stirfry

I love Italian food.  I also love Chinese food.  I was in the mood for some stir fry, but thought I would put an Italian spin on it by adding Italian seasonings and Parmesean cheese.  I served this concoction over white rice and it was quite yummy. 

Italian Stirfry
Italy meets China.
Write a review
  1. 2 large carrot sticks, sliced thin on the diagonal
  2. 2 cups broccoli florets
  3. 1 onion, chopped in large chunks
  4. 1 bell pepper, chopped in large chunks
  5. 12 asparagus, sliced in thirds
  6. 8 button or baby bella mushrooms, quartered
  7. 1/4 cup vegetable oil
  8. 1/2 stick butter
  9. 2 tsp garlic powder
  10. 1/2 tsp salt
  11. 1/4 tsp black pepper
  12. 1 Tbsp parsley
  13. 1/2 tsp Italian Seasoning
  14. 1/2 cup grated parmesean cheese
  1. Place vegetable oil in a large frying pan or wok. Add the butter and heat until melted.
  2. Saute all of the vegetables until crisp-tender.
  3. Add the spices and cook for a few minutes.
  4. Mix in the Parmesean cheese.
  5. Serve over cooked white rice.
Adapted from My Mountain Kitchen
Adapted from My Mountain Kitchen
My Mountain Kitchen