10 Reviews of Banana Split Dessert

From: Merlot

On Dec 15, 2002

Hi Stephanie, this is absolutetly WONDERFUL!!! Your directions are clear and easy to follow. I made this exactly as stated except I did not have any cherries for garnish. Thanks for sharing a great recipe.

From: BecR

On Mar 16, 2005

Thanx for a keeper, Stephanie. I like to bake the crust for 8-10 minutes at 350 degrees, cool, then fill with egg mixture and chill. Next layer the bananas,drained crushed pineapple, 1 quart sliced strawberries, then cover with cool whip and sprinkle with nuts.

From: Jeff Hixson

On Feb 19, 2003

I think I died and went to heaven!! This was a real winner. I did not use any cherries but it was suberb..

From: Thellie

On Feb 28, 2003

This IS great. I used the cherries and it looked like the real thing! Being the lazy sort, I used a prepared graham cracker pie crust (the extra large size).

From: Chef #388050

On Apr 7, 2007

Loved loved loved it!!!

From: twins mom

On Jul 30, 2005

Yummy! This is an easy, cool and refreshing summer dessert. My friends and family loved it and my 6yr old twins said it was "scrumptious"! It is a keeper! Thanks Stephanie.

From: Chef #569940

On Aug 22, 2008

Excellent recipe. I was looking for a recipe to replace the one that I lost and this is about as close as I could come. I never used eggs in mine before, since they are not cooked, but this recipe is absolutely wonderful. I am still looking for a substitute for the raw egg though since it is primarily served in the summer during gatherings for me and I worry about the heat outside affecting the eggs. But overall....perfect!

From: Pismo

On Dec 8, 2006

This was good, but a little too sweet for me. I brought it to a family picnic and didn't bring any home, so I guess that's a good sign. My husband liked this more than I did. It was nice to have something different but I don't think I'll make it again.

From: Khadija

On Oct 3, 2006

I'm sorry to be the one with the low ratings, but we really did not care for the cream mixture. It seemed way too sweet and felt like it needed to be baked (maybe because of the raw eggs, though I normally don't have a problem with raw eggs). Overall this recipe was easy to make, and other than the cream mixture not too bad.

From: Chef #1031006

On Nov 17, 2008

I have been making this recipe since the early 1980's and lost it within the last 10 years. I searched online for it and found this. This it exactly! I love this recipe and I was asked to make a dessert for Thanksgiving and this is it. I know it will be a hit, it always was in the past.