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Banana Split Brownie Bars
Banana Split Brownie Bars
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Prep Time:
30 minutes
Total Time:
6 hours
Indulgent banana chocolate brownies topped with creamy banana filling and cherries. A delightful dessert to delight your loved ones.
Ingredients:
  • 1 box Betty Crocker™ Fudge Brownie Mix
  • Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
  • 1/3 cup coarsely chopped walnuts
  • 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
  • 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:
  • Preheat your oven to 350°F. Grease the bottom of a 13x9-inch pan with shortening or cooking spray. Prepare the brownie batter as instructed on the box for a cakelike texture, then mix in the walnuts. Spread the batter in the pan and bake for 22 to 25 minutes, or until a toothpick inserted 2 inches from the edge comes out almost clean. Allow the brownies to cool completely on a rack for about 1 hour.
  • In a large bowl, vigorously whisk together the dry pudding mixes and milk for about 2 minutes until the mixture thickens. Gently fold in 1 cup of whipped topping. Spread this mixture over the brownie, then layer the remaining whipped topping over the pudding. Cover and refrigerate for 4 hours before serving.
  • Just before serving, generously layer on sliced bananas, strawberries, and pineapple. Heat up chocolate fudge sauce in a microwave-safe bowl on high for 10 to 20 seconds until it drizzles easily. Drizzle the warm sauce over the brownies using a fork. Slice into 6 rows by 3 rows, and crown each piece with a cherry. Any leftovers can be covered and refrigerated for later enjoyment.

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