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Banana Cheesecake Dessert

Total Time

Prep: 25 min. + chilling

Makes

16-20 servings

Jessica Simerly uses convenience items to create this layered crowd-pleaser that features cheesecake, bananas, and chocolate and caramel sauces. "Once you serve this, you'll be asked to prepare it time and again," promises the New Castle, Indiana reader.

Ingredients

  • 2 packages (21.4 ounces each) strawberry no-bake cheesecake mix
  • 3/4 cup butter, melted
  • 1/4 cup sugar
  • 3 cups cold milk
  • 1 can (8 ounces) crushed pineapple, well drained
  • 3 medium firm bananas, sliced
  • 1/2 cup chocolate ice cream topping, warmed, divided
  • 1/2 cup caramel ice cream topping, divided
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/3 cup chopped pecans
  • Maraschino cherries with stems

Directions

  1. Set aside filling and strawberry topping packets from cheesecake mixes. Place the contents of the crust mix packets in a large bowl; stir in butter and sugar until crumbly. Press into an ungreased 13-in. x 9-in. dish.
  2. In a large bowl,Beat milk and contents of filling packets on low speed until blended. Beat on high for 3 minutes or until slightly thickened. Spread over the crust. Cover and refrigerate for 1 hour.
  3. Spread contents of strawberry topping packets over cheesecake. Top with pineapple and bananas. Drizzle with 1/4 cup of chocolate topping and 1/4 cup caramel topping. Spread with whipped topping (dish will be full). Refrigerate for 2 hours or until set. Before serving, drizzle with remaining chocolate and caramel toppings. Top with pecans and cherries.

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