A cross between a cheesecake, cream pie, and pudding, this is the perfect dessert for a family BBQ or potluck.  It does require some chilling time, so it’s best to make it the night before.  When you make this, everyone will definitely want to save room for dessert…

3 cups graham cracker crumbs
1 stick butter, melted
8 ounces cream cheese, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla
16 ounces sour cream
3 bananas, sliced
20 ounce can crushed pineapple
Maraschino cherries, with or without stems
1 cup pecans, toasted and chopped, for garnish
Whipped cream or cool whip
Grated chocolate, optional

  • Preheat the oven to 325 degrees.
  • In a 13×9 baking dish, melt butter in microwave, then add graham cracker crumbs and mix well, pressing the mixture onto the bottom; set aside.
  • Combine the cream cheese, sugar, and vanilla in another mixing bowl and beat with an electric mixer until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition, until completely blended.
  • Spread this mixture evenly over the graham cracker crust and bake for 30 minutes.
  • Remove from the oven, spread the sour cream over the cream cheese mixture, and bake for 15 minutes longer.
  • Remove from the oven and cool completely.
  • While base is cooling, drain crushed pineapple and slice bananas into 1/4″ slices; gently toss pineapple and bananas together.
  • When cool, layer the pineapple and banana mixture over the sour cream and then spread the whipped cream evenly over the top.
  • Dust with grated chocolate, if desired, then sprinkle with the chopped pecans and the cherries.
  • Refrigerate for at least 2 hours before serving.

2 cups heavy whipping cream
1/4 cup powdered sugar
1 1/2 teaspoons vanilla

  • Beat whipping cream until soft peaks form – texture should be billowy.
  • Stir in powdered sugar and vanilla.
  • Use immediately.

Recipe adapted from Pecans from Soup to Nuts by Keith Courrege and Marcelle Bienvenu