Description
This no-bake Banana Split Dessert transforms the classic ice cream treat into a layered, chilled dessert with a graham cracker crust, creamy cheesecake filling, fresh fruit, and traditional sundae toppings.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/8 tsp salt
- 8 oz cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1/2 cup sour cream
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 8 oz whipped topping, thawed
- 3 ripe bananas, sliced
- 1 cup chopped fresh strawberries
- 1 cup crushed pineapple, drained
- 1 cup whipped cream (for topping)
- 1/4 cup chocolate sauce
- 1/4 cup salted peanuts
- 12 maraschino cherries
Instructions
- Mix graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press into a 9×13-inch baking dish and chill.
- Beat cream cheese and butter until smooth. Add sour cream, powdered sugar, lemon juice, and vanilla; mix until well combined.
- Fold in whipped topping until the filling is fluffy and smooth.
- Spread filling evenly over the chilled crust.
- Layer sliced bananas, chopped strawberries, and crushed pineapple over the filling.
- Top with whipped cream, chocolate sauce, peanuts, and maraschino cherries.
- Refrigerate for at least 6 hours or overnight before serving.
Notes
- Drain canned fruits well to avoid sogginess.
- Toss bananas in lemon juice to prevent browning.
- Store leftovers in the fridge for up to 3 days.
- Use gluten-free graham crackers for a gluten-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 24g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
