Strawberry Banana Split Dessert


  • 1 baked Double Chocolate Butter Braid pastry
  • 1 small pkg strawberry jello (4 serving size)
  • 1 cup very hot water
  • 8 oz. cream cheese, room temp
  • 2 cups cool whip, thawed
  • 2 cups strawberries
  • 2 bananas
  • 1 ½ cups whipping cream
  • 2 Tbsp. sugar
  • 1 tsp. vanilla
  • Extras for garnishing’s:
    -Chocolate sauce, maraschino cherries, bananas, strawberries, crushed pineapple & extra creamy whipped topping in a can


  • Let pastry rise according to the directions on back of package – preheat oven to 325 degrees and bake for 22 minutes.
  • Let cool after baked once cooled
  • Crumble pastry up into a 13x9 inch pan – press down in pan slightly with spatula or fingers

Prepare strawberry mousse:

  • Whisk together the jello powder and the 1 cup of very hot water until jello powder is dissolved. Let cool for 15 minutes. In another bowl, beat cream cheese until smooth. Beat in the cooled jello – let cool to room temp. Fold in the cool whip and strawberries – place bowl in fridge to chill for about 30-45 minutes.

Prepare banana whipped cream:

  • In small bowl, beat banana with beaters until no chunks remain. In a bigger bowl beat the whipping cream with the sugar and vanilla. Scrape the banana into the cream and beat another 20 seconds – not to long – you don’t want to over whip the cream. Chill in fridge about 15 minutes.

Prepare the dessert:

  • Place the strawberry mousse over the crumbled up double chocolate pastry – smoothing it out with a spoon or spatula
  • Next place the banana whipped cream on top of the strawberry mousse, carefully smooth out over the strawberry mousse

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