Banana Split Dessert

Oh, sorry, the piece I took out didn't make it to the photo shoot. A moment of silence, please?
If any dessert screams summer, this one has the pipes to alert the whole neighborhood.

What you'll need:

crust:
1 skid of graham crackers, crushed
1/4 c. sugar
1/3 c. butter, melted

Mix and pat into a 9 x 13 glass dish, place in the freezer while you assemble the rest of the layers.



1st layer:
2 pkgs. cream cheese, room temperature
1/2 c. powdered sugar



Blend with a hand mixer till it's smooth, smooth, smooth!
This layer gets spread right on top the frozen crust....oh, baby.



Next...2nd layer:
two 4oz. pkgs. instant vanilla pudding (not cook and serve, this is imperative!)
2 c. milk
1/2 c. sour cream

Add the pudding to the milk in a large mixing bowl (I used the same one I had for the cream cheese layer, no cleaning required) and mix with a whisk till it begins to thicken, then whisk in the sour cream.
This layer goes on top of the cream cheese layer.
Nom on top of nom!




okay, next drain a 20 oz. can of crushed pineapple.
Drain it well, if you have to get your hand in the can and squeeze the juice out...well, just drain it really well.

Sprinkle...no...spread?...no...well, whatever you do...layer the pineapple on top of the pudding layer. (if you hate pineapple, you can leave this out)

Next, slice about 3 bananas and layer those on top of the pineapple.



Top the whole she-bang with whipped cream or Cool-Whip, whatever your poison.
I ended up using almost all of a 16 oz. Cool-Whip container.
Then at this point you've got some decisions to make...marachino cherries? chopped nuts? chocolate syrup?
Whatever you do, it won't be bad...trust me.
Try to refrigerate this for a few hours before you serve it so its nice and firm.

...great googly moogly.