When I was a young girl, my Uncle John had an ice cream shop in his convenience store. On weekends, my Dad would take us to his store in the summer. My uncle would let us make our own sundae or banana split. I can still see his smile as we made our own concoctions; he understood what a big treat this was for us. I felt so special, how exciting to create such a delicious and beautiful dessert all on my own!
I often think of those simple days and how much fun it was to visit my Uncle and his store. I decided to create a new version, an updated version of a banana split in honor of my Uncle John. This recipe is not only easy to make, it is the perfect way to end a delicious dinner. My family’s favorite part of the pie is the cookie crust. In fact as I worked on this recipe, I decided to double the ingredients for the crust because it was so delicious! As an option, I also found it fun to serve this pie without the toppings and let the kids (even the adults) decorate their slice the way they would like, just like I did at my Uncle’s ice cream shop!
This turns dessert into a fun activity and makes your dinner a festive event. Perfect for hot summer nights, or an activity at your child’s next birthday party! It’s not my Uncles ice cream shop, but for a moment I can feel like a child again!
- 2 cups store bought chocolate chips cookies, crushed
- ½ cup crushed peanuts or nut topping
- 1 stick Challenge Butter, melted
- 1 ½ cups heavy whipping cream
- ⅓ cup sugar
- 2 teaspoons vanilla
- 8 ounces Challenge Cream Cheese, room temperature
- ¾ cup pineapple tidbits, strained
- 2 ripe bananas, sliced
- 1 cup sliced strawberries
- ⅔ cup room temperature hot fudge or chocolate syrup, divided
- Maraschino cherries for garnish
- Canned spray whipped cream for garnish, if desired
- Chocolate curls or sprinkles if desired
1Combine cookie crumbs, peanuts and melted butter in a bowl. Press crumb mixture into the bottom and up the sides of a greased 9 inch pan.
2Whip heavy cream with a mixer until stiff peaks form. Mix in sugar and vanilla.
3Beat cream cheese and extract until light and fluffy. Fold in pineapple tidbits.
4Spoon half of the cream mixture into pie shell. Arrange banana slices on top of the crust reserving a few for garnish.
5Drizzle with ⅓ cup of hot fudge sauce.
6Spoon remaining filling on top of bananas.
7Place in freezer for at least 4 hours.
8Before serving, top with strawberries and hot fudge topping. Garnish with maraschino cherries, sliced bananas, chocolate curls or sprinkles and a spray of whipped cream to decorate.
9Let thaw for 10 minutes before serving.