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| A delightful dessert I've been making since I was in elementary school... |
Prep: 20 mins. |
Refrigerate: 1 hr.
INGREDIENTS
2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 (12 oz. can) cold evaporated milk
3/4 cup cold milk
2 (3 oz. pkgs.) instant french vanilla jello pudding mix (or vanilla)
2 bananas, sliced
1 (20 oz. can) crushed pineapple, drained
¼ cup coconut, shredded
1 (8oz. tub) frozen whipped topping, thawed
3 tablespoons chopped candied pecans
2 tablespoons chocolate syrup
12 maraschino cherries
METHOD
Coat a 9x13 dish (preferably glass – it’s awesome to see the layers) with cooking spray, and set aside.
Melt butter and sugar until sugar is dissolved in a small saucepan over medium low heat. Remove from heat and add graham cracker crumbs; press into prepared dish (I use the bottom of a flat measuring cup).
In a bowl, whisk the evaporated milk, regular milk and pudding mixes for 2 minutes, until slightly thickened. Spread pudding evenly over crust. Layer with sliced bananas, pineapple, coconut, and whipped topping. Drizzle with chocolate syrup, sprinkle with candied pecans, and top with cherries, then refrigerate for a minimum of 1 hour to set before cutting.
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Tip: Cut into 12 equal squares, and serve with a spatula for a prettier presentation, rather than scooping the dessert out using a spoon.
1 comment:
This is a wonderful spring and summer dessert that tastes just like a banana split!!!
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