Banana Split Lasagna

(Courtesy of recipechatter.com)

Ingredients:
2 c. graham cracker crumbs
1/2 c. butter, melted
8 oz. cream cheese, room temperature
1/2 tsp. vanilla
1/4 c. granulated sugar
2 Tbsp. + 3 1/2 c. cold milk, divided
16 oz. frozen whipped topping, divided, thawed
1 container (23 oz.) frozen sliced strawberries, thawed and drained well
1 can (20 oz.) crushed pineapple, drained well
2 boxes (3.4 oz.) banana cream instant pudding
Chocolate syrup
Maraschino cherries, optional
Nuts, optional

Directions:
Grease a 9x13 baking dish; set aside.

In a medium bowl, combine the graham cracker crumbs and melted butter.  Stir in the mixture until it's evenly moist.  Then, dump the crumbs into your baking dish and press them into an even layer.  Then, place the baking dish in the refrigerator until you prepared the next layer.

In another medium bowl, combine the cream cheese, sugar, 2 Tbsp. milk and vanilla with a hand mixer on medium speed.  Mix together until fluffy and light.  Then, using a rubber spatula, completely mix in 8 oz. whipped topping.  Once the mixture is completely combined, remove your baking dish from the refrigerator and evenly spread the cream cheese mixture on top of the graham cracker crust.

Pour the undrained strawberries and pineapple on top of the cream cheese mixture and spread it evenly.  

Mix the 2 boxes of the pudding with 3 1/2 c. milk.  Whisk for a few minutes until the pudding starts to thicken.  Use a rubber spatula to spread the pudding over the fruit layer.  Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.  

Spread the remaining 8 oz. whipped topping over the top of the dessert as evenly as possible.  

Drizzle or pour the chocolate syrup on top of the whipped topping layer.  Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight.  Top with cherries and nuts if you wish.

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