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No-Bake Banana Split Cake

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This No-Bake Banana Split Cake combines the classic flavors of a banana split in a simple, no-bake dessert format. With a graham cracker crust, creamy filling, fresh fruit, and a whipped topping, it’s the perfect treat for warm days or when you need a quick and indulgent dessert.

Ingredients

For the Crust:

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar

For the Filling:

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 8 oz whipped topping, thawed

For the Layers:

  • 45 bananas, sliced
  • 1 can (20 oz) crushed pineapple, drained
  • 1 cup strawberries, sliced
  • ¼ cup maraschino cherries, halved (optional)

For the Topping:

  • 8 oz whipped topping, thawed
  • ½ cup chopped walnuts or pecans
  • ¼ cup chocolate syrup or hot fudge sauce
  • Extra maraschino cherries for garnish (optional)

Instructions

  • Prepare the Crust:
    • Combine graham cracker crumbs, melted butter, and granulated sugar.
    • Press into a 9×13-inch dish and refrigerate until firm.
  • Make the Filling:
    • Beat together cream cheese, powdered sugar, and vanilla extract until smooth.
    • Fold in the whipped topping and spread over the chilled crust.
  • Layer the Fruit:
    • Add sliced bananas, crushed pineapple, and sliced strawberries over the filling.
  • Add the Topping:
    • Spread the remaining whipped topping over the fruit.
    • Sprinkle with nuts and drizzle with chocolate syrup.
    • Garnish with maraschino cherries (optional).
  • Chill:
    • Refrigerate for at least 4 hours before serving to allow the layers to set.

Notes

 

  • Gluten-Free: Use gluten-free cookies or nuts for the crust.
  • Dairy-Free: Substitute with dairy-free cream cheese and whipped topping.
  • Fruit Variations: Swap the fruits for blueberries, raspberries, or peaches for different flavors.
  • Healthier Version: Use lower-fat cream cheese and a sugar substitute for a lighter option.