Calling All Banana Split Lovers!
The fact that this has a nice layered look just adds to the special effect of this tantalizing dessert. And if you want to give this brownie a little flair, just sprinkle some cinnamon in while mixing up the batter. Trust me it doesn;t take much but the result is kind of exotic.
Banana Split Brownie Bars
- 1box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix. Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
- 1/3 cup coarsely chopped walnuts
Filling
- 2 boxes (4-serving size each) Jell-O™ banana cream instant pudding and pie filling mix
- 2 1/2 cups cold milk
- 1 container (8 oz) Cool Whip™ frozen whipped topping, thawed
Topping
- 4 medium bananas, peeled and sliced (about 3 1/2 cups)
- 1 cup chopped fresh strawberries
- 1/2 cup pineapple tidbits in juice, drained, patted dry (from 8-oz can)
- 2 tablespoons chocolate fudge sauce
- 18 maraschino cherries with stems, patted dry
Directions:
- Heat oven to 350°F. Spray bottom only of 13×9-inch pan with cooking spray.
- Make brownie batter as directed on box for cakelike brownies.
- Stir in walnuts.
- Spread in pan.
- Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
- In large bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick.
- Stir in 1 cup of the whipped topping.
- Spread over brownie.
- Spread remaining whipped topping over pudding layer.
- Cover and refrigerate 4 hours.
- When ready to serve, top with bananas, strawberries and pineapple.
- In small microwavable bowl, microwave chocolate fudge sauce uncovered on High 10 to 20 seconds or until thin enough to drizzle.
- Drizzle warmed sauce over brownie with fork.
- Cut into 6 rows by 3 rows.
- Top each bar with a cherry.
- Cover and refrigerate any remaining bars.
Quick Tip: You can use another pudding if desires like a cookies and cream pudding.
Photo and recipe courtesy of Betty Crocker.