This no-bake dessert is a creamy, fruity, and chocolatey treat that’s perfect for any occasion. It layers all the classic banana split flavors into a convenient and easy-to-make cake.
INGREDIENTS
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the filling:
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For the layers:
- 4 bananas, sliced
- 1 (20-ounce) can crushed pineapple, well-drained
- 2 cups sliced strawberries
For the topping:
- 1 (8-ounce) container whipped topping (or 3 cups whipped cream)
- 1/2 cup chopped nuts (e.g., pecans or walnuts)
- Chocolate syrup or hot fudge sauce
- Maraschino cherries (optional, for garnish)
INSTRUCTIONS
- Prepare the crust:
- In a bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9×13-inch pan to form the crust. Refrigerate while preparing the filling.
- Make the filling:
- In a medium mixing bowl, beat the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Spread the filling evenly over the chilled crust.
- Assemble the layers:
- Arrange the sliced bananas evenly over the cream cheese layer.
- Spread the drained crushed pineapple over the bananas.
- Add a layer of sliced strawberries.
- Top it off:
- Spread the whipped topping over the fruit layers.
- Sprinkle the top with chopped nuts.
- Drizzle chocolate syrup or hot fudge sauce in a zig-zag pattern.
- Garnish with maraschino cherries, if desired.
- Chill and serve:
- Cover the pan and refrigerate for at least 2 hours (or overnight) to allow the layers to set.
- Slice into squares and serve chilled.
Enjoy this no-bake banana split cake as a crowd-pleasing dessert! 🍌🍫🍓