Banana Split Cake
This no-bake Banana Split Cake is a creamy and fruity treat with layers of graham cracker crust, cream cheese filling, bananas, pineapple, and whipped topping, all finished with cherries, chocolate drizzle, and nuts.
Equipment
- Mixing Bowl
- Hand Mixer
- 9x13-inch Pan
- Spatula
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
Cream Cheese Layer
- 8 oz cream cheese softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Fruit Layer
- 4-5 bananas sliced
- 1 can crushed pineapple drained, 20 oz
Topping
- 12 oz whipped topping Cool Whip or equivalent
- 1 jar maraschino cherries
- chocolate syrup for drizzling
- 1/2 cup chopped nuts optional
- sprinkles optional
Instructions
- Combine graham cracker crumbs and melted butter in a bowl. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9×13-inch pan and refrigerate for 10 minutes.
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Spread the cream cheese mixture evenly over the chilled crust.
- Layer the sliced bananas over the cream cheese filling.
- Spread the drained crushed pineapple evenly over the bananas.
- Carefully spread the whipped topping over the fruit layers.
- Garnish with cherries, chocolate syrup, chopped nuts, and sprinkles if desired.
- Refrigerate for at least 4 hours before serving.
Notes
For best results, use fresh bananas and drain the pineapple thoroughly to avoid excess moisture. To keep bananas from browning, you can lightly toss them in lemon juice before layering.