Banana Split Lasagna


°2 c graham cracker crumbs
°1/2 c butter,
°8 ounces cream cheese, at room temperature
°1/2 teaspoon of vanilla
°1/4 cup granulated sugar
°2 tablespoons 3 1/2 cups cold milk, divided
°16 ounces Cool Whip, divided
°1 container (23 oz) frozen sliced ​​strawberrie
°1 can (20 ounces) crush pineapple
°2 cans (3.4 ounces) instant banana cream pudding
°chocolate syrup


Grease a 9×13-inch baking dish; Reserve. In  bowl, combine graham cracker crumbs also melt butter. Stir the mixture until it is evenly moist. Then, pour the crumbs into your baking dish and press them into an even layer. Then, place the baking dish in your fridge until you've prepared your next layer.

In other bowl, combine cream cheese, sugar, 2 C milk & vanilla with hand blender on speed. Blend until fluffy and light. Then, using a rubber spatula, thoroughly mix 8 ounces of Cool Whip. Once the mixture is completely combined, remove your baking dish from your fridge and spread the cream cheese mixture evenly over the graham cracker crust.
Pour your drained strawberries and pineapple over the cream cheese mixture and spread evenly. It doesn't matter which fruit you put first.

Mixing 2 cans of Instant Banana Cream Pudding with 3 1/2 c of cold milk. Whisk for a few minutes until the pudding begins to thicken. Then using a rubber spatula to spreading pudding on the fruit layer. Let the dessert sit for about 5 minutes so the pudding can firm up a bit more.

Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible. Drizzle (or pour, as desired) chocolate syrup over Cool Whip layer. Let the dessert chill in the refrigerator for at least 4 hours before serving or overnight.

Enjoy it !!