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Banana Split Cake, Modified
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Banana Split Cake, Lower Fat Version

This recipe is a lower fat version of Banana Split Cake.
Prep Time30 minutes
Cook Time20 minutes
Refrigerate for a minimum of 1 hour1 hour
Total Time50 minutes
Servings: 15
Author: Terri @ that's some good cookin'

Ingredients

For the Crust:

  • 1/2 cup (1 stick) butter, melted
  • 2 cups graham cracker crumbs

For the Filling:

  • 1 packet Knox unflavored gelatin The box comes with 4 packets.
  • 1 cup boiling water
  • 2 8 ounce blocks low-fat cream cheese, softened
  • 2 cups powdered sugar
  • 1/2-3/4 cup well chopped strawberries

For the Fruit Layer

  • 1 large can crushed pineapple, well drained, juice reserved
  • 3 bananas, sliced crosswise a scant 1/4-inch thick–put the cut bananas in the reserved pineapple juice to keep them from going brown

For the Topping:

  • 1 12 ounce container Cool Whip (I used light)
  • 1/4 cup chopped toasted pecans
  • 1/4 cup toasted shredded coconut

Instructions

  • Preheat oven to 350-degrees F.
  • Mix together well the melted butter and the graham cracker crumbs. Put into 9- x 13-inch baking dish. Press evenly and firmly against bottom of dish. Bake for 15 minutes, then remove from oven and allow to cool completely.

For the Filling:

  • Mix the gelatin and the boiling water together in a small bowl. Stir until gelatin is completely dissolved. This could take up to 5 minutes, so be patient. Set aside.
  • In the large bowl of a stand mixer, beat together the cream cheese and the powdered sugar. Mix in the strawberries. Using the wire whisk attachment, with the mixer running, slowly pour in the dissolved gelatin and water. Mix until gelatin is well incorporated. Pour over cooled graham cracker crust and spread evenly.

For the Fruit Layer:

  • Drain the pineapple juice away from the bananas. Place the cut bananas evenly on top of the cream cheese mixture. Scatter the crushed pineapple over the bananas.

For the Topping:

  • Top with Cool Whip, spreading evenly. Sprinkle with toasted pecans and toasted coconut. Cover and refrigerate for at least an hour before serving. Cut into serving pieces just prior to serving.