You are with them at least 40 hours a week. You collaborate, sometimes disagree but always in the end get the job done. I’ve always believed wholeheartedly to love what you do but also love who you do it with. When you choose a profession, choose it for every reason except the paycheck itself. Find something that ignites a passion in you. You either will love what you do or spend way too much time being bitter in life. I loved being a nurse. I loved helping others and knowing that everyday I went to work, I made a difference. Your coworkers can make or break you, so put your differences aside and find what is common between you…it makes your life so much easier. Let’s face it, one of the best ice breakers is food itself! The hubster, Steve, has been working at the same hospital going on 6 or maybe 7 years. He also works part-time at a home health agency for the past 3 years. Before that, he had one job for almost 13 years. This says a lot about my husband. He’s only 42-years-old. When he commits, he COMMITS. Were they always his dream job? Well, no…but he sees everything as an opportunity. He has told our sons a gazillion times to love what you do and be the best at what you do. Whether you become a doctor, a mechanic or a manager at a fast food joint, be the best you can be at your job and treat everyone with respect. He practices what he preaches and has made so many friends along the way. Sometimes, the folks at his work get together at lunch time for a potluck. Sometimes folks just bring a dish to share for no other reason than to share it. The other day, I sent him to work with a few dozen Milk Chocolate Chip Pumpkin Cookies (they were delicious by the way and I’ll post that recipe soon) because that’s what we do…we share. Last week Steve almost tripped getting into the house from work with a wad of tin foil he was holding so delicately in his hand. He ran to the kitchen, grabbed a fork and said, “Try this!” I’m not kidding, he was that excited. With one bite, I can see why! This dessert was so heavenly. Fruity, creamy and whippy. The perfect summer treat (I know, it’s fall time now, lol). I do believe I have a new favorite dessert and it’s Karen’s Banana Split Dessert! Karen works with Steve and not only gave him a piece at work but also a piece for him to bring home to me. She also scribbled down the recipe and you folks are all in for a major treat! This post is dedicated to Karen. Thanks for the sweet treat! Give this a try folks and you will be thanking Karen too! I’ve made it twice already and shared it with my besties, Rhonda, Beth and Cindy. They gave 2 thumbs up on this dessert too!
Printable Recipe: Karen’s Banana Split Dessert
- 2 pre-made graham piecrusts
- 3/4 cup sugar
- 1 stick margarine/butter, melted
- 2 – 8oz blocks of cream cheese, softened
- 1 2/3 cup powdered sugar
- 2 bananas
- Can of crushed pineapples, drained
- 2 – 8oz tubs of Cool Whip
- Approximately 20 maraschino cherries (no stems)
Dump both graham piecrusts into a medium-sized bowl and break up the piecrusts into crumbs. I’m guessing you could just buy graham crumbs (Meijer sells a box around these parts) but this is what Karen said to get and I wanted to follow her recipe exactly as it was written. Some things are perfect and should be left well enough alone.
Add sugar to the crumbled piecrusts and stir until sugar is well blended into the graham crumbs.
Pour melted margarine/butter over the sugar/graham crumbs and stir till well combined.
Using a spatula spread the sugar/graham mix onto the bottom of a 9×13 pan. Press down with the spatula packing the crust down. Place pan in the freezer for 10 minutes.
While chilling the crust, place both blocks of cream cheese and powdered sugar in another medium-sized bowl. With a hand mixer, beat until smooth and creamy.
After 10 minutes, remove pan with the crust from the freezer. Evenly spread the cream cheese mix over the crust with a spatula.
Cut thin slices of bananas and evenly spread the slices over the cream cheese mix. Karen’s recipe called for 4 bananas to be sliced up. I found 2 to be plenty enough. The second time I made this, I used only one banana sliced, about 12 strawberries sliced thin and pineapple tidbits. It was fantastic!
Spread the crushed pineapple evenly over the sliced bananas. I do think that although it is a pain in the arse to drain crushed pineapples from a can, I think it was better than the tidbits I used on the second pan I made. Try it either way, the tidbits were still awesome but the crushed pineapples where awesome-er (is that a word?)!
Spread both tubs of Cool Whip on top of the bananas with a spatula.
Randomly place the maraschino cherries on top of the Cool Whip.You could also just place random slices of strawberry on top (that’s how Karen made it). We however inherited this humungo jar of maraschino cherries and I use them anytime I can. Chill in fridge for approximately 2 hours before serving.
How awesome is this?! Another no-bake dessert! Love, love, love these type of recipes! This recipe is seriously the most awesomest of dessert recipes!