Bottom Graham Cracker Crust Layer (for no bake crust option):
10ouncesregular, honey or vanilla graham crackers, finely ground using a food processor or manually crushing2 5-ounce packages
6tablespoonsof unsalted buttermelted and cooled *I give a range for the amount because I have found that depending on the humidity, you may need more or less butter
Bottom Pecan Crust Layer (for baked crust option)
2cupsall-purpose flour
1cupunsalted buttermelted and cooled
1/2cupfinely chopped or food processor processed pecansgreat for the mini food processor
1/4cupgranulated white sugar
Cream Cheese Layer
16ouncescream cheese, softened to room temperature2 8-ounce packages
4cupsmilkyou can also do 3 1/2, if you want it slightly thicker
Whipped & Toppings Layer
8ouncesCool Whip you can substitute the same amount whipped cream
3chopped pecans or walnutsthis would go if you chose the bottom pecan crust option too
1mediumbanana slicedright before serving
OPTIONAL - Bananas Foster Sauce for Serving
1sticksalted butter1/2 cup
1cupdark brown sugar
3/4cupheavy cream or whipping cream
1/2cupdark rum
2mediumbananassliced in half and then lengthwise in thick slices
1/2cupchopped pecans or walnuts
1/4tspground cinnamon
1/2tspvanilla extractoptional
Instructions
Bottom Graham Cracker Crust (for a no bake crust option): In a medium-large bowl, mix melted and cooled unsalted butter with finely ground, processed graham crackers. Press into the bottom of a 9 x 13 pan. Cover and chill until the next layer is ready.
Bottom Pecan Crust Layer (for traditional lush baked crust option): Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, melted and cooled butter, finely ground pecans and 1/4 cup sugar. Press into the bottom of a 9 x 13 inch baking pan. Bake 20-25 minutes (25 mins works best for me) until golden brown. Allow to cool completely before adding any layers.
Cream Cheese Layer(2nd layer): Using a hand electric mixer, combine cream cheese, 1 cup sugar, 1-2 tablespoons fresh squeezed lemon juice (2 tablespoons works best for me). Mixture should be even and smooth. Spread evenly on top of the baked and cooled bottom pecan crust or no bake graham cracker crust.
Banana Cream Pudding Layer: In a large mixing bowl, whisk the milk and instant banana cream pudding mix until set. It may take 4-5 minutes to thicken. Spread evenly on top of the cream cheese mixture.
Whipped & Toppings Layer: Spread thawed whipped topping on top of the banana cream pudding layer. Optionally, you can freeze the Bananas Fosters Lush overnight (without the Bananas Fosters sauce) for more defined slices. Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip.
Optional Sauce
Bananas Foster Sauce for Serving: In a large, heavy skillet, over medium heat, melt the unsalted butter and add the brown sugar, stir until combined. Add the cream, bananas and nuts. Mixture should bubble but not burn. Pour in dark rum and combine. Using a lighter wand light the mixture and it should go out on it's own. Remove from heat, stir in cinnamon and optional vanilla extract. Ladle over a slice of the lush. You can also keep the sauce in the refrigerator. Please note: Be careful of the open flame! If you don't want to ignite the rum, just cook the sauce for 1-2 minutes.
Notes
I suggest using an offset spatula for spreading the layers and make sure it's clean before starting a new layer. After refrigerating, for serving to show more defined layers, you can just take a butter knife and "wipe" along the sides and the layers will show nicely. You can freeze the Bananas Foster Lush overnight (at least 6 hours) to get more defined slices. Make sure you use a sharp knife to cut down into the bottom crust first before removing with the spatula. It will defrost fairly quickly depending on the room temperature.