Chocolate Banana Split Cake

Ingredients:

For the Crust:

• 2 cups crushed graham crackers

• 1/2 cup melted butter

For the Layers:

• 2 bananas, sliced

• 1 (20 oz) can crushed pineapple, drained

• 1 package instant vanilla pudding (3.4 oz)

• 1 1/2 cups cold milk

• 1 1/2 cups heavy whipping cream (or whipped topping)

• 1/3 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup semi-sweet chocolate chips, melted

• Chocolate sandwich cookies or chocolate graham crackers, for layering

For the Topping:

• 1–2 bananas, sliced

• Chocolate drizzle

• Crushed cookies or graham cracker crumbs

Instructions:

1. Make the Crust:
   Combine crushed graham crackers and melted butter. Press into the bottom of a 9×9-inch dish or pan. Refrigerate for 10 minutes to set.

2. Prepare the Pudding Layer:
   In a bowl, whisk together vanilla pudding and cold milk until thickened. Let it set for 5 minutes.

3. Whip the Cream:
   In a separate bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form. (Or use pre-made whipped topping.)

4. Assemble the Layers:

   • Spread sliced bananas and crushed pineapple over the chilled crust.

   • Spoon half the pudding over the fruit.

   • Add a layer of chocolate cookies.

   • Top with the remaining pudding and a layer of whipped cream.

   • Drizzle melted chocolate on top.

   • Chill for at least 2 hours or overnight.

5. Garnish:
   Just before serving, add fresh banana slices, more chocolate drizzle, and a sprinkle of crushed cookies or crumbs.