Ingredients
Crust
- Half box (204g) graham crackers
- 7 tablespoons (98g) unsalted butter
- 4 tablespoons (50g) Imperial Sugar Extra Fine Granulated Sugar
Cream Cheese Cream
- 1 1/2 packages (12 oz or 340g) cream cheese, soft at room temperature
- 1/2 cup (100g) Imperial Sugar Extra Fine Granulated Sugar
- 1 cup (240g) whipping or heavy whipping cream
- 2 teaspoons vanilla extract
Finishing
- 3-4 large ripe bananas
- 1 can (20 oz) crushed pineapple, drained
- Chocolate ganache or sauce
- 1/2 cup (75g) toasted peanuts
- 2 cups (480g) whipping or heavy cream
- 4 tablespoons (50g) Imperial Sugar Extra Fine Granulated Sugar
- 2 teaspoons vanilla extract
- 1-2 tablespoons sprinkles
- 1 jar (about 10 oz) Maraschino cherries
Directions
- Crush graham crackers to meal. Melt butter and add to meal along with sugar.
- Press mixture on bottom of a deep 9 X 13-inch pie tin. Place in refrigerator.
- Place soft cream cheese in a microwave-safe bowl large enough to hold all ingredients. Add sugar and combine using a handheld rubber spatula. Mixture needs to be slightly warmer than room temperature (about 80°F). If needed, place in 10-second increments in microwave oven.
- In a bowl whip cream and vanilla to a medium consistency - don't whip as stiff as you would for decorating a pie or cake.
- Add half of whipped cream to cheese mixture and mix using a rubber spatula until combined.
- Add remaining cream and mix only until combined. Excess mixing will result in a denser cream.
- Spread cream over graham cracker crust.
- Slice bananas into 1/4-inch-thick slices and place onto cream. Scatter drained pineapple evenly over bananas. Place in refrigerator.
- Whip cream, sugar, and vanilla to firm peaks. Spread half of cream covering bananas.
- Place remaining cream in a piping bag fitted with a large French pastry tip and place in refrigerator.
- Drizzle a small amount of ganache onto cream. Pour remaining ganache onto individual servings. Sprinkle with peanuts.
- Pipe rows of whipped cream on surface. Decorate with maraschino cherries and sprinkles.
- Keep refrigerated until ready to serve. When ready to serve, heat ganache in a microwave oven for a few seconds until pourable and cover each serving with extra ganache.