Pig pickins’ and other summertime cookouts are in full swing, which means a lot of good Southern barbecue meals that end with a big heaping bowl of banana pudding. The recipe below also has bananas, but includes local strawberries. Brian Shrader calls it one of the “tastiest desserts they have ever featured on Local Dish.”
Lisa Prince sampled the banana split cake to those attending the Homegrown Marketplace while at the Got to Be NC Festival in Raleigh last month. The consensus was it’s delicious and taste just like a banana split.
“This recipe is courtesy of Ed’s Family Restaurant in Angier,” Lisa said. “It is a favorite of mine and I’m so glad Ed was willing to share.” The recipe also includes NC-grown strawberries and pecans. It is a great way to use seasonal strawberries.
2 sticks butter, softened
- 1 1⁄2 cups graham cracker crumbs
- 12 ounces cream cheese, softened
- 1 pound confectioner’s sugar
- 4 bananas, sliced
- 1 cup strawberries, sliced
- 20 ounces crushed pineapple, drained
- 16 ounces Cool Whip
- Drizzle of chocolate syrup
- 1⁄4 cup pecans, chopped
In a 9×13 dish, combine 1 stick of butter with graham cracker crumbs. Mix to combine and press into bottom of dish. Mixture will be crumbly. Beat together cream cheese and remaining stick of butter until smooth. Add confectioner’s sugar and beat until creamy. Spread over graham cracker crumb layer. Top with bananas, strawberries, pineapple and Cool Whip. Drizzle with chocolate syrup and sprinkle with chopped pecans. (Optional) Serve with a cherry on top.