Top with drained pineapple, sliced bananas and strawberries. Spread Cool Whip over berries.
Refrigerate 4 hours or overnight. When ready to serve, sprinkle with chocolate chips and pecans. Top with cherries and drizzle with chocolate syrup. ENJOY.
Notes
Swap the pecans for chopped peanuts or almonds.
Replace half–or all–of the chocolate syrup with caramel or butterscotch sundae syrup instead.
Use fresh pineapple in place of canned.
Store banana split bars for 3 days in refrigerator. Or freeze in airtight container for up to 3 months.
Make in advance! These banana split dessert bars are perfect to make the day before.
Try chocolate sprinkles on top in place of the chocolate chips!
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