At a cookout we had at work a few weeks ago, someone brought this dessert and it was amazing.  I decided that I wanted to make it for our Easter dinner tomorrow, but I want to lighten it up a bit since I’m doing WW.  I swapped out the cream cheese for fat free cream cheese, used lite cool whip instead of regular, Truvia instead of sugar, and sugar free chocolate syrup.   I’ll post a picture later, but wanted to go ahead and get the recipe posted to share with friends.

Here’s what I’ve put together:

No Bake Banana Split Dessert

Servings: 12 to 16 servings  Prep: 30 minutes Chilling time:  4 hours

12 servings = 7 points each or 16 servings = 5 points each

For the Crust:

• 16 low fat graham cracker crumbled
• ½ cup margarine (melted)

For the Cream Cheese Layer:

• 12 ounces of fat free cream cheese (at room temperature)
• ¼ cup Truvia baking blend
• 8 ounces Cool Whip Lite

For the Fruit & Toppings:

• 4 bananas (sliced)
• 20 ounce canned crushed pineapple, drained well
• 16 ounces strawberries (sliced)
• 8 ounces Cool Whip Lite
• ½ cup walnuts, chopped
• Sugar Free Chocolate syrup
• Maraschino cherries

Directions:

1. Grease a 9×13-inch baking dish with butter or butter spray.
2. In a medium bowl, mix the graham cracker crumbs and melted butter with a fork, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
3. In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined.
4. Spread the cream cheese mixture on top of the graham cracker crust.
5. Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.
6. Cover with the Cool Whip, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight. Leftovers can be stored, covered, in the refrigerator for up to 4 days.