Description
This No Bake Banana Split Cake is a layered dessert that’s as easy as it is delicious. With a graham cracker crust, creamy filling, fresh bananas, pineapple, strawberries, whipped topping, and a drizzle of chocolate—it’s a crowd-pleaser perfect for summer parties and celebrations.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 can (8 oz) crushed pineapple, well-drained
- 3–4 ripe bananas, sliced
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
- 1 cup sliced fresh strawberries
- 1/2 cup chopped walnuts or pecans (optional)
- Chocolate syrup, for drizzling
- Maraschino cherries, for garnish
Instructions
- Make the crust: In a bowl, combine graham cracker crumbs and melted butter. Press firmly into the bottom of a 9×13-inch dish. Chill in the fridge for 15 minutes.
- Create the cream layer: Beat cream cheese and sugar until smooth. Spread evenly over the chilled crust.
- Add the fruit: Layer sliced bananas, then spread the crushed pineapple, followed by sliced strawberries.
- Top it off: Spread the whipped topping evenly over the fruit. Sprinkle chopped nuts if using.
- Chill and serve: Refrigerate for at least 2 hours. Just before serving, drizzle with chocolate syrup and top with maraschino cherries.
Notes
To prevent the bananas from browning, toss them lightly in lemon juice before layering. For a richer filling, add a layer of vanilla pudding before the fruit.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 21g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: banana split dessert, no bake summer cake, easy fruit dessert, layered banana split cake