Description
This No-Bake Banana Split Cake is a delightful dessert that combines layers of creamy goodness, fresh fruit, and a crunchy graham cracker crust. Perfect for gatherings and easy to prepare, this treat brings nostalgia and smiles with every bite.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 4 cups whipped topping (Cool Whip), divided
- 4–5 bananas, sliced
- 1 (20 oz) can crushed pineapple, drained
- 1 (21 oz) can cherry pie filling
- 1/2 cup chopped walnuts or pecans
- Chocolate syrup for drizzling
- Maraschino cherries for garnish
Instructions
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined.
- Press the mixture into the bottom of a 9×13-inch pan to form the crust.
- In another bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
- Fold in 2 cups of the whipped topping into the cream cheese mixture.
- Spread the cream cheese mixture over the crust evenly.
- Layer sliced bananas over the cream cheese, followed by the drained crushed pineapple.
- Spread the remaining whipped topping over the pineapple layer.
- Top with cherry pie filling, spreading it evenly.
- Sprinkle chopped nuts on top.
- Drizzle chocolate syrup over the dessert and garnish with maraschino cherries.
- Cover and refrigerate for at least 4 hours or overnight before serving.
- Slice and serve chilled.
Notes
- For the best flavor, allow the cake to chill overnight.
- Use fresh bananas and drain the pineapple well to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0 g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg