Description
This No-Bake Banana Split Cake is a decadent, easy-to-make dessert that captures all the delicious flavors of a classic banana split in a cake form. Perfect for hot days or any time you want a quick and impressive treat!
Ingredients
Scale
- 1 box graham cracker crumbs (about 2 cups)
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 cups whipped topping (like Cool Whip)
- 2 ripe bananas, sliced
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate syrup
- Maraschino cherries for topping
Instructions
- Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture is moist and crumbly. Press the mixture evenly into the bottom of a 9×13-inch baking dish to form the crust.
- Cream Cheese Layer: In another bowl, beat together the softened cream cheese and powdered sugar until smooth. Gently fold in the whipped topping. Spread this mixture evenly over the graham cracker crust.
- Fruit Layer: Layer the sliced bananas and crushed pineapple over the cream cheese layer.
- Top Layers: Drizzle chocolate syrup over the fruit layer, then sprinkle chopped nuts on top.
- Chill: Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the layers to set.
- Serve: Before serving, top with maraschino cherries and additional chocolate syrup if desired.
Notes
- You can make this cake a day ahead of time, and it will keep well in the fridge for up to 2-3 days.
- Feel free to swap the bananas with strawberries or other fruits for a twist.
- Prep Time: 15 minutes
- Cook Time: 4 hours
Nutrition
- Calories: 300 kcal
- Fat: 18 g
- Carbohydrates: 35 g
- Fiber: 2g
- Protein: 3g