This No-Bake Banana Split Cake is a delightful layered dessert inspired by the classic banana split. Featuring a graham cracker crust, creamy cheesecake layer, fresh bananas, pineapple, whipped topping, and all the classic sundae toppings, it’s a perfect summer treat!
No-Bake Banana Split Cake
This No-Bake Banana Split Cake is a delightful layered dessert inspired by the classic banana split. Featuring a graham cracker crust, creamy cheesecake layer, fresh bananas, pineapple, whipped topping, and all the classic sundae toppings, it’s a perfect summer treat!
Ingredients
- 2 cupsgraham cracker crumbs
- 3/4 cupgranulated sugar
- 1/2 cupunsalted butter, melted
- 2(8 oz) packages cream cheese, softened
- 1 1/2 cupspowdered sugar
- 1 teaspoonvanilla extract
- 4large bananas, sliced
- 1(20 oz) can crushed pineapple, drained
- 1(16 oz) container frozen whipped topping (Cool Whip), thawed
- 1/2 cupchopped nuts(such as peanuts or pecans)
- Maraschino cherries
- Chocolate syrup or hot fudge sauce(optional)
Instructions
- Prepare the Crust:In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust.Refrigerate for 15-20 minutes to set.
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust.
- Refrigerate for 15-20 minutes to set.
- Make the Cream Cheese Layer:In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.Spread the cream cheese mixture evenly over the chilled graham cracker crust.
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Spread the cream cheese mixture evenly over the chilled graham cracker crust.
- Add the Fruit Layers:Arrange the sliced bananas over the cream cheese layer.Evenly spread the drained crushed pineapple on top of the bananas.
- Arrange the sliced bananas over the cream cheese layer.
- Evenly spread the drained crushed pineapple on top of the bananas.
- Top with Whipped Topping:Gently spread the whipped topping over the pineapple layer, making sure to cover all the fruit to keep it fresh.
- Gently spread the whipped topping over the pineapple layer, making sure to cover all the fruit to keep it fresh.
- Add Toppings:Sprinkle the chopped nuts over the whipped topping.Add maraschino cherries and drizzle with chocolate syrup or hot fudge sauce, if desired.
- Sprinkle the chopped nuts over the whipped topping.
- Add maraschino cherries and drizzle with chocolate syrup or hot fudge sauce, if desired.
- Chill and Serve:Refrigerate the cake for at least 1-2 hours or overnight before serving. Serve cold for best results.
- Refrigerate the cake for at least 1-2 hours or overnight before serving. Serve cold for best results.
Notes
Storage: Store leftovers in the refrigerator for up to 3 days. For the freshest taste, enjoy within the first 1-2 days.
Prevent Browning: Lightly brush the banana slices with lemon juice before layering to keep them from browning.
Variations: Try adding sliced strawberries or swapping the graham cracker crust with an Oreo crust for a chocolate twist.
