Banana Split Cheesecake

    Banana Split Cheesecake

    (111)
    12saves
    20min


    103 people made this

    About this recipe: This delicious no-bake dessert is a cinch to make. A biscuit base is topped with sweetened cream cheese, pineapples, bananas, whipped cream and glace cherries.

    Ingredients
    Serves: 14 

    • 450g vanilla biscuits, crushed
    • 225g margarine, melted
    • 1 1/3 (432g) tins crushed pineapple, drained
    • 6 bananas, sliced
    • 225g cream cheese
    • 250g icing sugar
    • 200ml double cream, whipped
    • 4 tablespoons chopped walnuts
    • 8 glace cherries, halved

    Method
    Prep:20min  ›  Ready in:20min 

    1. Combine the crushed biscuits and melted margarine. Press firmly into the bottom of one 20x30cm tin.
    2. Beat cream cheese with icing sugar until light and fluffy. Spread over the biscuit base. Spoon crushed pineapple over the cream cheese, then layer bananas the top. Cover with the cream and sprinkle with walnuts and cherries.
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    Reviews & ratings
    Average global rating:
    (111)

    Reviews in English (111)

    by
    56

    I made this for my banana lovin' niece who turned 7 on friday. Because the kids all swarmed around the cake, and then devoured it, I didn't get to try it, but they said it was "really, really good". Before I added the whipped topping, I drizzled a 7.25 oz. bottle of "Twix Magic Shell" (made by Smuckers) over the bananas, put it in the frige to harden and then added the whipped topping. Oh and I also soaked the sliced bananas in the pineapple juice to prevent browning. Thank you so much Judy, my nieces & nephews once again think that I'm the bomb!!  -  21 Jul 2003  (Review from Allrecipes US | Canada)

    by
    46

    I have been using a recipe very similar to this one for years and it gets rave reviews every time. One IMPORTANT detail that gets over looked is to save the pineapple juice and cut your bananas into the juice and allow them to sit in there for a few min. This will keep the bananas from turning brown and keep it fresher looking longer. also it is important to squeeze the pineapple to get ALL the juice out not just let the juice drain out using gravity. Plus you can then drink the pineapple banana combo for good health. Another good tip is to freeze the "crust" part before putting on your cream cheese layer, this will make it easier to spread as it keeps the crust in place. another spin on the cake is to use gramcrackers as opposed to vanilla wafers. but both are equally good, its all preference.  -  26 Sep 2011  (Review from Allrecipes US | Canada)

    by
    45

    My co-worker found this recipe and brought it to work. Makes ALOT, served 10 pple for two days of dessert. I will be savoring the last serving of this weeks' run tomorrow. TRY THIS RECIPE!!! Oh, let me just say to put pineapple in strainer. First time I didn't drain sufficiently and it made dessert a bit too liquidy.  -  04 Sep 2004  (Review from Allrecipes US | Canada)

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