No-Bake Banana Split Cake
No-Bake Banana Split Cake is a delightful, easy-to-make dessert that brings the flavors of a classic banana split into a chilled, creamy cake. With layers of buttery graham cracker crust, sweet cream cheese filling, fresh bananas, pineapple, and fluffy whipped topping, this no-bake treat is perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- ½ cup granulated sugar
- 1 (20 oz) can crushed pineapple, drained
- 2-3 bananas, sliced
- 1 (8 oz) container frozen whipped topping (Cool Whip), thawed
- ½ cup chopped nuts (walnuts or pecans)
- Maraschino cherries, for garnish
- Optional toppings: Chocolate syrup, additional sliced strawberries
Instructions
-
Prepare the Crust:
- Mix graham cracker crumbs with melted butter.
- Press firmly into the bottom of a 9x13-inch baking dish.
- Chill in the refrigerator while preparing the filling.
-
Make the Cream Cheese Layer:
- In a bowl, beat cream cheese and sugar until smooth.
- Spread evenly over the chilled crust.
-
Add the Fruit:
- Layer sliced bananas over the cream cheese mixture.
- Spread drained crushed pineapple over the bananas.
-
Top with Whipped Topping:
- Evenly spread whipped topping over the fruit layer.
-
Garnish & Chill:
- Sprinkle with chopped nuts and top with maraschino cherries.
- Drizzle with chocolate syrup if desired.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- Prevent Browning: Toss banana slices in lemon juice before layering.
- Customize the Toppings: Swap nuts for sprinkles, chocolate chips, or coconut flakes.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
- Storage: Keep refrigerated for up to 3 days or freeze for up to 1 month.
Find it online: https://recipesbyjanet.com/no-bake-banana-split-cake/
