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No-Bake Banana Split Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 79 reviews
  • Author: Angela
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This No-Bake Banana Split Cake is a luscious, creamy dessert featuring layers of graham cracker crust, smooth cream cheese filling, fresh bananas, crushed pineapple, whipped topping, and a delightful garnish of nuts and maraschino cherries. Perfectly chilled, it offers the classic flavors of a banana split in an easy, no-bake cake form—ideal for warm days or quick, impressive desserts.

Ingredients

Scale

Crust

  • 2 cups (200g) graham cracker crumbs
  • ½ cup (113g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar

Filling

  • 1 package (8 oz / 226g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 1 container (8 oz / 225g) whipped topping (Cool Whip), divided

Fruit Layers and Toppings

  • 4 bananas, sliced
  • 1 can (20 oz / 565g) crushed pineapple, drained
  • 1 jar maraschino cherries, halved
  • ½ cup (60g) chopped pecans or walnuts (optional)
  • Chocolate syrup, for drizzling (optional)

Instructions

  1. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated and the mixture holds together when pressed. Press this mixture firmly into the bottom of a 9×13 inch dish to form an even crust. Place the crust in the refrigerator to chill while preparing the other layers.
  2. Prepare the filling: In a separate bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. Gently fold in half of the whipped topping (about 4 oz) until fully incorporated and fluffy.
  3. Layer the filling: Spread the cream cheese mixture evenly over the chilled graham cracker crust, smoothing it out to cover the entire surface.
  4. Add fruit layers: Arrange the sliced bananas evenly over the cream cheese layer, then spread the drained crushed pineapple over the bananas to create the next layer.
  5. Top with whipped topping: Spread the remaining whipped topping evenly over the fruit layers, covering them completely.
  6. Garnish: Sprinkle the chopped pecans or walnuts lightly over the whipped topping. Add halved maraschino cherries on top for color and flavor. Optionally, drizzle chocolate syrup over the entire cake for added sweetness and decoration.
  7. Chill the cake: Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set and flavors to meld.
  8. Serve: Once chilled and set, cut the cake into squares and serve cold for a refreshing and indulgent dessert experience.

Notes

  • Ensure bananas are ripe but firm to prevent them from becoming mushy in the cake.
  • For a nut-free version, simply omit the nuts in the garnish step.
  • Use freshly whipped topping if preferred, but store-bought whipped topping works best for ease and stability.
  • This cake can be prepared a day ahead and stored covered in the refrigerator.
  • The texture of this cake is creamy and soft, so use a sharp knife to cut clean squares.

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Find it online: https://tastydailyeats.com/no-bake-banana-split-cake-recipe/