Banana Split Cake

Classic fridge dessert! It’s a banana
split in a pan!

Well, hello there all my YouTube friends and family out there in cyber world. How y’all doing today? Everybody good? Feeling happy and blessed? I hope so. I know I am. It’s a beautiful day here in Iola, Texas, y’all. I hope everybody’s doing good out there. Feeling happy and blessed just all the time. That’s all I want for all of us. Just be happy and thankful, right? You can’t have one without the other. I don’t think so. Anyho, y’all, I am definitely happy today and I hope y’all are too. I got to get in here, y’all, and make this dessert. Oh my goodness. I got to figure out which one of the kids I can share this with because I’ve been making so many um summertime desserts for us on here that Buzz and I just cannot eat them. So, I you know, and I try to share them with the kids anyway, but I’m trying to figure out how I’m going to do this one. This, y’all, is as classic. Another classic, one of my favorite ones. I had made one in a while, but I love the banana split cake, the refrigerator one now. Okay, this isn’t a cake cake. This is graham cracker crust with the pudding layers and the fruit and the, you know, all that. Okay, that’s the one I’m talking about. So, it takes a number of ingredients and a little bit of preparation time, but once you get that all together, boom, it just comes together. Okay, I want y’all to see what I’m going to start off with. First thing, I’ve got me a stick a stick here of unsalted butter. I got to get it in the nuclear device and get it melted. Do that real quick. And then I took me I needed me some graham crackers. Okay. And what made I need two cups of the crushed things. Now this is a two cup measure. That’s close enough for me. Okay. That’s close enough. So what that now as far this is a different brand but it’s a sleeve like this of them makes the two makes that two cups. Italian measure, right? But you need two cups of your crushed graham crackers. All right, that ought to be good enough. You just want to stir that up to make your crust with. Right. I got to get my sugar in there first. I’ve got So, I’ve got two cups of crushed um graham crackers and one4 of a cup of sugar. Okay, there we go. Stir that in a little bit. get that done up quickly and go on and put our melted butter in there. I got to try to figure out how to I hope the way I’m going to split this up that I can make this work out. You’re supposed to make this in a 9 by13 pan. Y’all, I have got to use my fingers. I just got to I just can’t not do it. It just works better for me. That way I can crumble it together good. I keep telling y’all, good Lord, give us them hands for a reason. And they just are the best, one of the the best tool in the kitchen. There. Now I can get it where I see I can make it all pressed together. It just gets it better than any spoon stirring or fork or anything would do. I think some people might uh when they chop their see I did mine in the food processor. I think when they do them in the food processor then they pour their melted butter in there and stir it up like that. But you do whatever you want to. You just got to get it mixed. Okay. Two cups of crushed graham cracker crumbs, 1/4 cup sugar, and a stick of melted unsalted butter. There we go. Okay. So, here’s where I got to get into another tally faith thing, y’all. I got to try I’ve got that on my hands, but I’m I have got to try to make it in these two pans. I’m going to try to make that be the equivalent of a 9 by13. Okay. So, I’m just going to try to split this up as best as I can. Don’t be scared. I ain’t going to be scared. It may not be perfect in there, but I’ll get it. I guarantee you it’ll get eight. All right, let me see if I can get this pressed out a little bit. It might be a little thin on there, but it’s still going to make it on the bottom. It will still work. Even if it’s thin, I’ll send this one to the kids. It’s got the better bottom in it. Me and Buzz can eat this one. We don’t care. We don’t care. Thank goodness my buzz don’t He ain’t worried about something being pretty and all that. That is the least of his thoughts on uh food. All he cares about is if it tastes good. Okay, that’s going to be good enough. Baboom. Okay, let me wash my hands off cuz I can’t take that old slick butter on there. Okay, now I got to take these. I’m going to take these and set them in the fridge. There we go. Tally fay videoing, y’all. Okay, I’m going to take my crust and put it in the fridge. But remember, you need a 9 by13 pan to do this correctly. All right, a 9 by13. If I can get it in there. I put so much in my poor old fridge. Okay, so while our crust is setting up in there in the fridge is when we start putting all this other stuff together. Okay, let me get my bowl. I didn’t have room in this freezer to put this big old bowl. So, I put me some ice in it and some water and just been letting it sit there in the sink so it’ be good and cold cuz I’m fixing to make up my whipping cream. I want to have it made up and out of the way. Now, another Tally Fay thing, y’all. You need for this recipe, you need two 8 oz tubs of Cool Whip, okay? Or whipped topping. Um, you need two 8 oz tubs. one for the uh one for the what part of Okay, you need one for the cream cheese layer and then one to go on the top when you get through, you know, spreading everything else out. So, what I’m going to do is I’ve got one tub of thought out cool whip whipped topping stuff or whatever, and I’m going to go ahead and make the equivalent of an 8 oz tub of it with my whipping cream because I don’t want to get another one of those the the quick ones out of the freezer. And on top of it, the you know, we all know the homemade one is like way better. So, I’m going to make that up real quick. And I’ll have me the equivalent of two 8 oz tubs of whipping cream, y’all. Okay. Of whipped cream. And now, this has to be really cold. Your bowl has to be really cold. You know, you could make this for both 8 oz tubs to make it like absolutely delicious. But I do have me a cheater tub in there, so I’m going to use it. But HB heavy whipping cream, right? In order to get the equivalent of that 8 oz tub, I need I’m going to need 1 and 1/2 cups of the liquid stuff. One and 1/2 cups of it. Boom. There we go. Okay. One and 1/2 cups. Very cold. The bowl is cold. Get it in there. Okay, I’m gonna start whipping on it. Getting it thick because we got to add just a little bit of sugar to it here in a minute. Okay. So, see about halfway through where it’s starting to get kind of foamy like, that’s when I want to go ahead and put my sugar in there. So, I’m going to do me one4 of a cup of regular granulated sugar. Just kind of sprinkle it all around in there like that. Okay. And now I can finish beating on it until it gets the peaks and gets all thick like regular whipped cream. Okay. Okay. I got it. There we go. I just want some soft peaks with it. But I don’t want the stiff peaks like you’re looking for like with mering. So there is my 8 oz tub of whipped topping made up. And then I got the other one, the cheater one in the fridge that we’re fixing to use on the next deal. Okay. Okay. So it’s time to get our our first our cream cheese layer going. So, the first thing you need and have it out and have it room temperature is one and a half blocks, the 8 oz blocks of cream cheese, uh, ready to go. Okay, have them at room temperature. We got to beat that. And, uh, let’s see, our cream cheese and our sugar and our almond extract. So, I need one4 of a cup of sugar in here. Another 1/4 cup. Huh? Okay. Get it over here. Got my cream cheese. Had it been sitting out in here. Right. So, there’s my 1/4 cup sugar, my 1 and 1/2 blocks of cream cheese, and now almond extract. If you don’t want to use almond, you can use vanilla. You want to be creative, you can use even use coconut extract, right? Okay. But there is 18 of a teaspoon of this almond. That is all I’m putting in there. Now, vanilla, that’s a different story, right? But almond is so stout. I love it. But it’s very pungent. So, now we got to beat this up and get it creamy. Here we go. Okay. All right, we got that beat together. Now, we’ve got our 8 oz tub of our whipped topping. Right, we want to fold that in. You don’t want to beat it in. You want to fold it in there. So, you get it out. Get it dumped in here. It’s easy to make, y’all. Again, it’s like I say, it’s about getting everything the preparation ready for it. When you do, ain’t nothing but a thing. Okay. All right. We got to get this folded together. Yummy goodness. Right. This thing’s fixing to come together quick now, y’all. We get this stirred up. And make sure you get that all stirred up together good. Okay. I believe I got it all mixed. beautifully there. Let me go get my little pans out of the fridge. Okay, here I go. Trying to half it again, y’all. Uh-oh. Did I get No, I didn’t. Okay, that should be set up in there good enough. We’re going to take our take this and spread it over our crust. So, here I go. Trying to split it up. I think it’ll work. Don’t y’all? Are you scared? I know you ain’t. I ain’t. Don’t be scared. It’ll be good. And everybody will get to enjoy some of the yummy goodness of it. Okay. All right. Let’s get this spread out. Easy peasy. Nothing to it. Try to get it as even on there as you can. More or less. Right. Roundabouts. Okay. All right. I believe that’s good enough. All right. There’s that. Let’s taste of it, y’all. Let’s see what it tastes like. M m. So good. Okay, time for our fruits on here. Okay, time to put the fruits on it. And we’re going to do it in this this order. The first thing we’re going to put on here is our bananas. You need three or four bananas. These are kind of small, so I can just grab me a little bunch of them. And I’m just going to get what I’m going to get on there. It ain’t like me and Buzz me or Buzz wouldn’t eat a a uh banana if I had an extra one. Now, listen. You can take this and lay them all out pretty, right? Y’all know that I’m just going to take my banana and cut it up all over it like this. You could take the little slices and lay them down there all, you know, pretty like and stuff, but it’s going to be covered up. So, that’s just my thinking on it. Looks like I’m going to do like two of these little smaller Oops, that’s a big chunk. two of these little smaller bananas per dish. See if I can get them on there. Okay. Kind of spread them out like yay. So there what made me think about making this y’all was me and Buzz went to a a Dairy Queen here. I don’t know, couple three weeks ago or so, and we were talking about it. We thought about getting us one, but we were talking about getting us how long it had been, and it has. I don’t know how long. I’m talking years since I had a banana split. When’s the last time you had a banana split? Which I know Dairy Queen ain’t everywhere, but I always think of we always think of a banana split at Dairy Queen. That’s just old time stuff there. But when’s the last time you had a banana split? A real banana split like they used to make them. Not some kind of crazy thing with all this new fangled stuff they like to put in all of it. This is as close you can going to get to one as far as it being like one you get from the Dairy Queen with the ice cream in it. Or is that ice cream? Is that It is ice cream. Yeah. Yeah. Okay. Okay. There’s a couple of bananas. Now, uh, the next thing we want to put in on our layer is our pineapple. Now, I’ve got a 20 oz can of crushed pineapple drained really, really good. I squeezed it out with my fingers, y’all. Okay, so let’s just take this. We’re just going to sprinkle it all over the top of our bananas there. Okay. La. Doing our layers. And I think it’s important to do it in this um sequence. Do your bananas, then your pineapple, then your strawberries. Not that it’s like majorly important, but I think it makes it work out good when you do that. So, I’m going to do it that way. But make sure your pineapple is drained very very well. Otherwise, that liquid will come out in there and make the whole bottom of it be all soggy and everything. You’ll be disappointed then. We can’t be disappointed in this. No way. No way, y’all. Okay, there’s our pineapple. Now, I got me one of those one lb tubs of the fresh strawberries and washed them. Now, I am going to have to try to be a little more careful with these. Make sure I get them everywhere. Uh, but anyway, one of the oneb tubs of the fresh strawberries, wash them and slice them. Okay, there your next layer on top of your pineapple. Banana, pineapple, strawberry. Remember that. Banana, pineapple, strawberry. That’s how your layers go. [Music] Boydy, this is taking on a really good look, y’all. I believe so it is. Give yourself time. You’re going to have to chill it in the fridge now for about 4 hours at least or overnight. One of them kind of things. But, you know, I’m not sure, but you might want to like I’m not positive about it. But maybe you need to grease this pan, which I didn’t do it, but maybe you need to grease your pan a little bit before you press your crust in there. I’m not positive of that, but it’ll come on up out of there. All right, there’s that fruit. Now, it’s time for our other tub. our other tub of our whipped topping that’s going over our fruit. 8 oz tub of your whipped topping. What did I do with my Okay, I got to try to split this evenly, right? And I made it kind of soft where I could spread it easily. You know, if you keep beating that um heavy whipping cream, if you keep beating it, it’ll turn into butter. Did you know that? If you keep on beating it, it’ll turn it into butter. And there ain’t no going back on it neither as far as texture. It’s gonna be like a butter texture to it. So, if you’re trying to make whipped topping out of it, don’t overbead it. Okay, there’s my equivalent of an 8 oz tub of whipped topping. See what I can do with it there. It’s a perfect dessert y’all to for company and functions and whatever. As long as you’re in a place where you can keep it chilled, right? That’d be about the only thing is that. But so many of these jello salad and stuff need that. So it ain’t nothing nothing, you know, different from any of the other ones as far as I’m concerned. Anyway, okay. Now the next thing is time for our chocolate syrup. Now, this is where you take it and you’re going to uh Oh, no. We want to do our nuts first. I’ve got a half a cup of chopped I’ve got walnuts here. You do whatever you want with them. Okay. Try to split them up real quick. And y’all realize that you can do I mean you can whoop this thing out a whole lot quicker just doing it by yourself than me trying to do it on camera here and trying to explain everything along the way, right? I mean it don’t take no time if you’re in the kitchen doing it. So know that your time period thing isn’t going to take quite what mine is cuz I’m having to, you know, explain stuff and everything. Okay, get our nuts all done on there. Done deal. Now we want to put our syrup on it. I’m just going to take it and just go like this. All right. There it is. There’s that. Last thing, y’all, is some marishino cherries. Now, you can take them and chop them. Oh, I want to put some in this strainer here. You can take them and chop them and sprinkle them on there or you can put them on there whole like I’m fixing to do. You know, it don’t matter on that. If you need to stretch them a little bit, well then just do the chopping thing, right? Let me do these. I’m just going to go across there. Mine have the I get the jars with the stems on them. I get bigger jars at a better price. I don’t mind pulling the stem off of there. Look at that y’all. Man, what a cherry. Some of them are huge. But I think it’s a very presentable dessert on top of being totally delicious, easy to make. How is that not a talif recipe, y’all? Right. The perfect talif recipe. Look at there. It’s all layered in there. ready to go. I’m going to put it in the fridge. I’m going to cover it, put it in the fridge, and have it in there for at least 4 hours, y’all. And when my daughter comes, I’ll be able to give her this pan. I’m going to uh finish up mine and buzzes. I’m not going to take a bite of it, y’all, cuz it’s got to go in the fridge. But I want you to see how easy and delicious looking that is. Okay. Okay. It’s a banana split cake. It says cake, but it’s not a cake, I guess, because it goes in a cake pan, right? But it’s a refrigerator cake. Okay, banana split. Y’all do it. It’s going to be good. I love y’all. I hope you have a wonderful day. Make this thing. If you got company coming for the weekend, how perfect can that not be for this summertime? All right, I love y’all. Stay happy and and uh healthy and stay blessed. All right, eat well and I’ll see you next time in the kitchen with Tally Fay.