This is probably my favourite dessert ever. I love my grandma’s apple pie, I really haven’t met many desserts I don’t like…but this I will say is my favourite. My Grandma T used to make it and I suddenly remembered about it again in the last couple of years, and luckily my mom had the recipe around! It is a refreshing, perfect summer dessert…but I don’t see the harm in eating it year-round!
Banana Split Dessert
This recipe takes all day to make and set, so start in the morning if you want it for dessert that night! You will need:
First Layer
- 2 cups graham cracker crumbs
- ¼ cup melted butter
- ¼ cup white sugar
Combine these ingredients for the first layer in a 9×13 pan and chill for 1 hour.
Second Layer
- 2 cups icing sugar
- ½ cup butter, room temperature
- 1 egg or liquid egg equivalent (pasteurized)
- 1 tsp vanilla
For the second layer, cream the icing sugar and butter together; add the liquid egg and vanilla and mix well. Spread over the crumb layer and chill another hour.
Note: my grandma’s original recipe called for 1 egg—a raw egg—that never gets cooked. Back in her day raw eggs didn’t pose a health risk, now there is risk for salmonella. Use a raw egg if that’s your thing, or safely use a liquid egg or other egg replacer of your choice. Eggs.ca recommends, if you are going to use raw egg, to wash the egg in hot, soapy water and refrigerate immediately after preparation, until served, and keep it cold while serving; discard leftovers same day.
I did read that you can pasteurize your own eggs by placing the egg in 60°C or 140°F water for 3 minutes, but I can’t find science to back that up. They say the water is not hot enough to cook the eggs, but is hot enough to kill bacteria.
Third Layer
- 3-4 fresh bananas
- 2, 10 oz containers frozen strawberries, thawed and drained
- 1 medium can crushed pineapple, drained (about 1 cup)
Slice bananas and place on icing sugar layer, spread the strawberries over the bananas and then the pineapples over the strawberries.
Fourth Layer
- 2 cups Cool Whip
- 1 cup chopped walnuts
No need to wait another hour, spread the Cool Whip (you can use whipping cream, but there’s just something about Cool Whip and this dessert — I recommend sticking with Cool Whip) on fruit layers and sprinkle top with walnuts.
Chill until ready to use, the longer, the better. If you eat too soon, it will still taste good but the crust will likely crumble. It’s much better as a second day dessert and remember to keep refrigerated!
- 2 cups graham cracker crumbs
- ¼ cup melted butter
- ¼ cup white sugar
- 2 cups icing sugar
- ½ cup butter, room temperature
- 1 egg (or liquid egg replacer)
- 1 tsp vanilla
- 3-4 fresh bananas
- 2, 10 oz packs frozen strawberries, thawed and drained
- 1 medium can crushed pineapple, drained (about 1 cup)
- 2 cups Cool Whip
- 1 cup chopped walnuts
- Combine the ingredients for the first layer in a 9x13 pan and chill for 1 hour.
- For the second layer, cream the icing sugar and butter together; add the egg and vanilla and mix well. Spread over the crumb layer and chill another hour.
- Slice bananas and place on icing sugar layer, spread the strawberries over the bananas and then the pineapples over the strawberries.
- Spread the Cool Whip on fruit layers and sprinkle top with walnuts.
- Chill until ready to use, the longer, the better.
- Keep refrigerated
I really hope you enjoy this, it will always remind me of my sweet grandma! This is a GREAT dessert for a potluck!
Disclaimer: Eat raw eggs at your own risk, use your own judgment!
Copyright secured by Digiprove © 2017 Sarah Schultz
Latest posts by Sarah Schultz (see all)
- Currently - August 10, 2019
- Saskatoon Berry Jam - July 27, 2019
- I’m The Mom Who Hates Sleepovers - May 21, 2019
Ill have to sub out that second Lauer entirely for a softened vegan ice cream and fresh fruit vs frozen, But this is a clever idea.
You need the frozen strawberries to retain sweetness and a bit of moisture. You can sub for fresh, but it won't taste nearly as good, in my opinion.
Oh this looks sooooo good, Sarah! This is going to be made! Yum!
What about food safety? The egg in your recipe isnt cooked, chance of salmonella.
That honestly never crossed my mind, to tell you the truth. It’s from an old old church cook book, I have no idea why the egg would be there but it’s very common in older recipes—Nanaimo bars, mousse, tiramisu, etc. I will add a note about it to use egg replacer for the future but have survived all banana split desserts luckily 😉
Maybe I will try it using a pasteurized egg, now to find out where to buy one lol. Thanks.