Thursday, August 8, 2013

Individual No Bake Banana Split Cakes

I made this one night to have after we had gone out for dinner.  I knew there would only be 6 of us, so made these in pint jars.  We really liked these. Next time I will drizzle with chocolate, since banana splits usually have that on top.
Individual No-Bake Banana Split Cakes

Servings: 12 or 6 if you make in pint jars

1-3/4 cups walnuts

1/4 cup granulated sugar

1/3 cup butter, melted

12 ounces cream cheese, softened

1/2 cup sugar

1 (20 ounce) can crushed pineapple, drained but reserve the juice

4-5 bananas sliced into 96 sliced rounds

1 box (3.4 oz) instant vanilla pudding mix

1-3/4 cups whole milk

1 (16-ounce) container Cool Whip, thawed

12 whole Maraschino cherries

walnut pieces for garnish

§  In the bowl of a food processor, add walnuts and sugar. Process into crumbs. Add melted butter and process until smooth (will be wet). Divide walnut mixture evenly among twelve 8 oz plastic cups. Flatten crust on bottom with a tamper or the back of a spoon. Place in the refrigerator while you are making the fillings.

§  Beat together cream cheese and sugar until incorporated. Place mixture in a Ziploc bag and place in refrigerator until ready to use. (I put in a Ziploc bag so that I could just cut off the corner and pipe it in. Much easier this way.)

§  Drain pineapple juice into a bowl and toss juice with banana slices to keep them from browning. Set crushed pineapple aside.

§  Combine instant pudding mix and cold milk. Whisk for two minutes. Place in refrigerator for 15 minutes until set.

§  Once everything is made and ready to go, remove cups with crust from the refrigerator. Pipe in cream cheese layer, dividing evenly among the cups. Place pineapple on top of the cream cheese layer, divide evenly. Add four slices of banana on top of the pineapple to each cup. Divide pudding evenly among all cups. Add another 4 slices of banana . Top with Cool Whip, a Maraschino cherry and walnuts.

§  Refrigerate 3-4 hours before serving.

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