Split Banana Lasagna


°2 c graham cracker
°1/2 c butter
°8 ounces cream cheese, at room temperature
°1/2 teaspoon of vanilla
°1/4 cup granulated sugar
°2 tsp 3 1/2 cups cold milk
°16 ounces Cool Whip, divided
°1 container frozen ​​strawberrie
°1 can (20 ounces) crushed pineapple, well drained
°2 cans (3.4 ounces) instant banana cream pudding
°chocolate syrup
°Nuts (optional)


Greased 9×13-inch baking dish;. In  bowl, blend graham cracker crumbs & butter. Stir the mixture until it is evenly moist. Then, pour the crumbs into your baking dish and press them into an even layer. Then, place the baking dish in your fridge until you've prepared your next layer.
In another medium bowl, combine cream cheese, sugar, 2 C milk and vanilla with a hand mixer on medium speed. Blend until fluffy and light. Then, using a rubber spatula, thoroughly mix 8 ounces of Cool Whip. Once blend is combined, removing your baking plate from your fridge alsoon spread the cream cheese mixture evenly ovn graham cracker crust.
Pour your drained strawberries and pineapple over the cream cheese mixture and spread evenly. It doesn't matter which fruit you put first.
Mix the two cans of Instant Banana Cream Pudding with 3 1/2 cups of cold milk. Whisk for a few minutes until the pudding begins to thicken. Then using rubber spatula to spreading pudding on fruit layer. Letting dessert sit for about 5 min so pudding can firm up a bit more.
Spreading rest 8 oz of Cool Whip over top of dessert as equally as possible. Drizzle (or pour, as desired) chocolate syrup over Cool Whip layer. Let the dessert chill in the refrigerator for at least 4 hours before serving or overnight.

Enjoy !