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Banana Split Brownie Bars

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By Betty Crocker Kitchens
Updated Dec 7, 2020
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Those who know, know that bananas and chocolate are a match made in dessert heaven. This recipe has both, and so much more. The decadent brownie base is the perfect stage for the smooth banana cream to really shine—with cherries on top, of course. Go on, make the family's day with this delicious dessert.

Banana Split Brownie Bars

  • Prep Time 30 min
  • Total 6 hr 0 min
  • Servings 18
  • Ingredients 11
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Ingredients

Brownie Base

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

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Stir in walnuts. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour.
  • Step 
    2
    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.
  • Step 
    3
    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.

Nutrition

Nutrition Facts are not available for this recipe

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