This is a tropical kind of cheesecake that does really taste like a banana split - chocolate sauce and all!
200g plain sweet biscuit crumbs
170g melted butter
2 2/3 cups (400g) icing sugar
450g cream cheese, softened
1 (225g) tin pineapple pieces, drained and pureed
3 medium bananas, quartered
300ml whipping cream, whipped
8 glace cherries, halved
4 tablespoons chocolate sauce
2/3 cup (60g) pecan halves
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Directions Preparation:25min › Extra time:4hours chilling › Ready in:4hours25min
Mix the melted butter with the plain sweet biscuits crumbs and press into the bottom of one 20x30cm tin.
Blend the icing sugar and the cream cheese together until smooth. Spread over the plain sweet biscuit crumb base. Layer the pureed pineapple and the bananas over the cream cheese layer. Then spread the whipped cream over the top. Decorate with glace cherry halves. Drizzle chocolate sauce over the top and sprinkle with pecans. Chill for at least 4 hours then serve.