Well, the move is done. Almost. We don’t close on our old house until Wednesday so of course there are a handful of little things that we still need to run over and grab and have it cleaned. But the big heavy lifting is behind us. Now we just get to unpack!
I can’t sugar coat it and say it was all fun. The experience of moving with kids, while working on a big project, and trying to maintain the blog was pretty stressful. It felt like a very drawn out process, as the time between buying the house and closing on it was over two months. It has felt like our life has been in this in-between phase of not being settled in anywhere. It’s hard to explain but I’m glad that’s pretty much behind us.
When it comes to food, my cooking has been pretty minimal lately. Aside from that big project I’ve been hinting at that I cannot wait to tell you about 😉 But really, any sort of meal plan has been non-existent, vegetable intake has been very low, and dessert consumption has been very high. I can’t complain about that last part but I need a little more balance in my life.
Before that happens, let’s talk about this pie! A banana split is one of those desserts that sounds great in theory to me, but I never end up ordering. Since it’s something you typically get at an ice cream shop, I prefer to go the pure ice cream route. A scoop of dark chocolate ice cream in a waffle cone and I’m good to go.
Since the flavors of a banana split work so well together, I figured, why not make a pie with them? So I did! And it was better than even expected.
I started with a homemade graham cracker crust which, if you’ve never made one before, is easier than you’d think. If you have a large food processor, it’s as easy as can be.
On top of the graham cracker crust I layered fresh bananas and topped them with a cream cheese/Cool Whip mixture. While I usually turn my nose at things like condensed soups and pre-packaged soup mixes, I secretly (or now, not-so-secretly) love Cool Whip. I mean, I REALLY love the stuff. I would eat it with a spoon, and let’s just say I may or may not have helped myself to a few of spoonfuls while making this pie. I love Cool Whip and I don’t care who knows it. But I digress. If you happen to dislike it, you can definitely replace it with homemade whipped heavy cream.
The cream cheese/Cool Whip layer gets topped with crushed pineapple, strawberries, and (you guessed it) more Cool Whip. Sorry, not sorry. To top it all off I put more banana slices, some maraschino cherries, hot fudge sauce, and chopped walnuts. So many flavors! And holy cow, was it delicious.
Pies like this are made for summertime. They’re easy to make, require very little baking time (this one just needs 10 minutes to bake the crust), and and cool and creamy! This Banana Split Pie would be the perfect end to a picnic or barbecue.
Banana Split PiePrint Rate
- 2 cups graham cracker crumbs about 10 sheets
- ¼ cup sugar
- 6 tablespoons melted butter
- 1 banana sliced
- 8 ounces cream cheese
- ¼ cup sugar
- 2 8 ounce containers of Cool Whip
- 20 ounces crushed pineapple well drained
- 1 cup sliced strawberries
- Maraschino cherries
- Hot Fudge
- ¼ cup chopped walnuts
- Preheat oven to 350 degrees F.
- Place graham cracker sheets in a food processor and pulse until they are crumbs. Add melted butter and sugar and pulse until combined.
- Spray pie dish with cooking spray and press graham cracker mixture firmly into bottom and up sides of pie dish.
- Bake in preheated oven for 8 minutes.
- Let cool.
- Line graham cracker crust with sliced banana.
- In a medium bowl with electric mixer, beat cream cheese and sugar until fluffy, about 2 minutes.
- Fold in 8 ounces of Cool Whip.
- Spread cream cheese mixture over graham cracker crust.
- Evenly spread crushed pineapple and strawberries over cream cheese layer.
- Top with remaining Cool Whip.
- Garnish with additional banana slices, cherries, hot fudge, and walnuts.
- Refrigerate until ready to serve.