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No-Bake Banana Split Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 250 reviews
  • Author: Mary
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This No-Bake Banana Split Cake is a delightful layered dessert that combines a crunchy graham cracker crust with creamy sweetened cream cheese, whipped topping, fresh bananas, crushed pineapple, and strawberries. Topped with chocolate syrup, nuts, and maraschino cherries, it captures the classic banana split flavors in an easy-to-make, refrigerator cake perfect for summer or anytime you want a no-fuss treat.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar

Filling

  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 (8 oz) container whipped topping, thawed
  • 4 ripe bananas, sliced
  • 1 (20 oz) can crushed pineapple, drained
  • 1 pint fresh strawberries, sliced

Topping

  • 1 (11 oz) can chocolate syrup
  • 1/2 cup chopped walnuts or pecans
  • Maraschino cherries for topping

Instructions

  1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the mixture is evenly moistened. Press the mixture firmly and evenly into the bottom of a 9×13-inch baking dish to form the crust layer.
  2. Make the cream cheese layer: In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Gently fold in half of the whipped topping, mixing just until combined. Spread this creamy mixture evenly over the graham cracker crust.
  3. Add the fruit layers: Arrange the sliced bananas evenly over the cream cheese layer. Next, evenly distribute the drained crushed pineapple over the bananas. Then, layer the fresh sliced strawberries on top of the pineapple.
  4. Top with remaining whipped topping: Spread the remaining whipped topping evenly over the fruit layers, covering them completely.
  5. Finish with toppings: Drizzle the chocolate syrup generously over the whipped topping layer. Sprinkle chopped nuts evenly across the top. Finally, garnish with maraschino cherries for a classic banana split look.
  6. Chill to set: Cover the baking dish and refrigerate the assembled cake for at least 4 hours or overnight. This chilling time allows the flavors to meld and the cake to firm up for easy slicing and serving.

Notes

  • You can substitute the whipped topping with homemade whipped cream if you prefer a fresher taste.
  • Be sure to thoroughly drain the canned crushed pineapple to prevent the crust from becoming soggy.
  • For a nut-free version, simply omit the nuts or substitute with a nut-free topping of choice.

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Find it online: https://quickkitchenfix.com/no-bake-banana-split-cake-recipe-2/