Patter Fam Sauces

Banana Split Cheesecake
Make in  9 x 12 cake pan 
2 c. Chocolate Chex crumbs (pulse about 4 cups in a food processor)
1 c. (2 sticks) unsalted butter divided (1 melted and 1 softened)
3 T Granulated sugar
2 - 8 oz. cream cheese, softened
2 c. confectioners' sugar
pinch salt
4 bananas
1 (20 oz.) can crushed pineapple, well drained
Homemade whipped cream (16 oz heavy cream, 3 T confectioners sugar, 1 ½ tsp. vanilla)
1/3 c. chopped pecans
1 (10 oz.) jar maraschino cherries, drained & patted dry with a paper towel

Melt 1/2 cup butter (1 stick) and blend in chocolate Chex crumbs along with 3 T granulated sugar with a fork until evenly moistened. Press into the bottom of a 9x13" pan.  Bake at 350 degrees for 18 minutes.

With an electric mixer, blend remaining 1/2 cup (1 stick) butter with cream cheese, confectioners' sugar, and salt. beat 3 to 4 minutes until fluffy. Spread mixture over crust.

Slice bananas and arrange evenly over cream cheese mixture; top with crushed pineapple. Spread fresh whipped cream on top of pineapple; sprinkle with chopped pecans and place cherries on top.

Cover and refrigerate at least 2 to 3 hours, or overnight, before serving.  (can be placed in the freezer for 1 hour to firm up and then moved to refrigerator).




Written by Jacob Peters — August 06, 2016

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