Layered banana split flavors with pudding, fruit, and chocolate in easy, no-bake bars perfect for sharing.
# The Ingredients You'll Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
→ Pudding Layer
03 - 1 box (3.4 oz) instant vanilla pudding mix
04 - 2 cups cold whole milk
05 - 4 oz cream cheese, softened
06 - 1/4 cup powdered sugar
→ Fruit & Layers
07 - 3 medium ripe bananas, sliced
08 - 1 cup strawberries, hulled and sliced
09 - 1 can (8 oz) crushed pineapple, drained
10 - 1 1/2 cups whipped topping, thawed
→ Toppings
11 - 1/2 cup chocolate syrup
12 - 1/4 cup chopped roasted peanuts
13 - 12 maraschino cherries, drained and stemmed
# Step-by-Step Instructions:
01 - Line a 9x13-inch baking pan with parchment paper, leaving extra overhang for easy removal.
02 - In a mixing bowl, combine graham cracker crumbs and melted butter until fully coated. Press the mixture evenly and firmly into the bottom of the prepared pan. Transfer to the freezer and chill for 15 minutes.
03 - In a bowl, beat cream cheese and powdered sugar until smooth. In a separate bowl, whisk vanilla pudding mix with cold whole milk for 2 minutes until thickened. Fold the thickened pudding into the cream cheese mixture, mixing until uniform.
04 - Evenly spread the pudding mixture over the chilled crust using a spatula.
05 - Arrange sliced bananas over the pudding layer. Distribute sliced strawberries evenly on top, then layer with the drained crushed pineapple.
06 - Gently spread whipped topping over the fruit layer, smoothing the surface evenly.
07 - Drizzle chocolate syrup over the whipped topping. Scatter the chopped roasted peanuts across the surface.
08 - Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until fully set.
09 - Lift the chilled bars from the pan using the parchment paper overhang. Slice into 12 even bars. Before serving, place one maraschino cherry on each bar.
