Thursday, May 31, 2018

{ Cooking Thursday }


It's been a long time, since I've last posted a Cooking Thursday.  I used to post it religiously back in the day, but that was also around the time I was cooking and trying new recipes, almost daily.

I obviously cook dinner every night, but I don't always have new recipes to try and share with you all, and I know that's not really an excuse, because I could be sharing all sorts of recipes, whether I've cooked them myself or not, but I really prefer to share those that I know for sure are good, or I think you will enjoy.

So, with that said, instead of making my Cooking Thursday a permanent feature again, or even making a commitment to doing it, I would rather say that when the opportunity arises and I have something to share, you'll see a Cooking Thursday.  I think that's better than promising and then breaking the promise.

Funny enough, today marks exactly 12 years since the very first post starting my Slow Cooking Thursday :)  

Anyway, the recipe I have to share with you today, is one I made for Memorial Day.

 

It is so easy to throw together and so delicious too.  It was loved by everyone in the family, and has earned a spot in my trusted and liked recipes list.

Hope you enjoy it too, it really is a great dessert for these hot summer days.



Banana Split Lasagna
Adapted from: Delish


For the Crust
2 c. crushed graham crackers
1/2 c. (1 stick) butter, melted
2 tbsp. sugar
kosher salt

For the Cream Filling
12 oz. cream cheese, room temperature
1/4 c. sugar
8 oz. cool whip

For the Fruit Layer
2 bananas, thinly sliced
20 oz. can crushed pineapple, well drained
1 lb. strawberries, finely chopped

Additional Toppings
8 oz. cool whip
1/2 c. chocolate toffee bits


Grease a 9"-x-13” baking dish.

Make crust: In a medium bowl, add graham cracker crumbs, butter, sugar and a pinch of salt. Mix until evenly combined, then press into baking dish. Refrigerate until set, at least 15 minutes.

Make cream filling: In a large bowl, beat cream cheese and sugar until fluffy, 5 minutes. Fold in Cool Whip. Spread mixture evenly onto crust.

To cream layer, add even layers of banana, pineapple and strawberries. Top with Cool Whip and sprinkle with toffee bits. Refrigerate at least 4 hours, or up to overnight.



On this day in 2006 - Kids say the darndest things
On this day in 2007 - Welcome to my weekly crockpot recipes exchange
On this day in 2008 - Food blog updates!
On this day in 2009 -
On this day in 2010 -
On this day in 2011 - Happy Tuesday :)
On this day in 2012 - Day 2
On this day in 2013 -
On this day in 2014 -
On this day in 2015 -
On this day in 2016 -
On this day in 2017 -

4 comments:

  1. Looks yummy and super easy, great potluck dish! Happy 12th Slow Cooking Thursday Anniversary!

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  2. This looks so delicious ~ I can't wait to make it. Congrats on 12 years of SCT - I can't believe how times has flown by. I don't comment often so I'll wish you and your family a wonderful summer - Best wishes!

    ReplyDelete
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♥Sandra♥