'Cause he has never eaten my version of Banana Split Dessert, that's why.
First of all, it helps when you are assembling this to have the radio tuned to the oldies because it just feels right. Banana splits are so retro.
It also helps if The Stones are singing "Satisfaction" because you feel very witty when you come up with the idea that they couldn't get no satisfaction because they never had this honkin' good dessert.
And then you hold up a mixer beater like a microphone, sing a few words, then get distracted by the cream cheese and sugar clinging to the beater and lick it off.
OK, I put you off long enough. The recipe:
Mix 1 + 3/4 c. graham cracker crumbs, 1/3 c. sugar, 1/2 c. melted margarine. Press into the bottom of a 9 x 13". Freeze crust for 10 minutes.
Soften 2 8oz. pkgs. of cream cheese. Beat cream cheese and 3/4 c. sugar with a mixer. Spread over crust. (Just showing crust and partial frosting here. Frost the whole crust.)
Top with 20oz. drained crushed pineapple.
Slice two bananas and place over pineapple.
Add any toppings you'd like. This is where you personalize-I chose to add: chocolate chunks (not chips), maraschino cherries, strawberry preserves (wanted hunks of strawberry). You could also drizzle chocolate or butterscotch syrup or add coconut--whatever you might like on a banana split.
Pour 2 c. milk into a mixing bowl, add 2 small boxes of instant vanilla pudding. Beat until well blended. Fold in 1 c. of Cool Whip. Spread over top of other ingredients.
Refrigerate at least 5 hours; right before serving, add nut topping, if desired.
Long time readers of 2nd Cup: I am judiciously, prudently adding this dessert to the label "Ken Lee" because it is deserving. Wow. You know this is big.
New readers: Ken Lee means this.
In honor of the latest inductee to the Ken Lee Hall of Fame: