Description
This No-Bake Banana Split Cake is the perfect crowd-pleasing dessert that captures all the flavors of a classic banana split in a cool, creamy, and fruity layered cake—no oven required! Ideal for summer parties or make-ahead treats, it combines a buttery graham cracker crust, creamy filling, fresh bananas and pineapple, and whipped topping for an irresistible sweet finish.
Ingredients
- 2 cups graham cracker crumbs
- 1 cup (2 sticks) unsalted butter, divided
- 8 oz cream cheese, softened
- 2 cups confectioners’ sugar
- Pinch of salt
- 4 bananas
- 1 (20 oz) can crushed pineapple, well drained
- 1 (8 oz) container whipped topping (e.g., Cool Whip)
- 1/3 cup chopped pecans
- 1 (10 oz) jar maraschino cherries, drained and patted dry
Instructions
- Melt 1/2 cup butter and mix with graham cracker crumbs. Press mixture into a 9×13-inch pan.
- Beat remaining 1/2 cup butter with cream cheese, confectioners’ sugar, and salt until light and fluffy. Spread over crust.
- Slice bananas and layer over cream cheese filling. Add drained crushed pineapple evenly.
- Spread whipped topping over the fruit layer. Sprinkle with chopped pecans and top with maraschino cherries.
- Refrigerate for at least 2–3 hours (or overnight) before serving.
Notes
- Slice bananas just before use to reduce browning.
- Store in the fridge for up to 3 days. Best consumed within 1–2 days for optimal texture and color.
- Optional: drizzle with chocolate or caramel sauce before serving.
- Homemade whipped cream can be substituted, though stability may vary.
