A delightful dessert layered with graham cracker crust, creamy filling, and fresh fruit, this No-Bake Banana Split Cake is a nostalgic treat perfect for any occasion!
Ingredients
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the Filling:
1 (8-ounce) package cream cheese, softened
1/4 cup granulated sugar
1 (8-ounce) tub Cool Whip, thawed
For the Layers:
3-4 ripe bananas, sliced
1 (20-ounce) can crushed pineapple, drained
1 cup fresh sliced strawberries
For the Topping:
1 (8-ounce) tub Cool Whip, thawed
1/2 cup chopped nuts (walnuts or pecans, optional)
Chocolate syrup or caramel sauce for garnish
Maraschino cherries (optional)
Instructions
Step 1: Make the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
Press the mixture into the bottom of a 9×13-inch baking dish to form an even crust.
Chill in the refrigerator for about 15 minutes to set while preparing the filling.
Step 2: Prepare the Cream Cheese Layer
In a mixing bowl, beat the cream cheese and sugar together until smooth.
Fold in the Cool Whip until fully incorporated.
Spread the cream cheese mixture evenly over the chilled crust.
Step 3: Add the Fruit 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 on top of the pineapple.
Step 4: Add the Topping
Spread the remaining tub of Cool Whip over the top of the fruit layers.
Sprinkle with chopped nuts if using.
Step 5: Garnish and Chill
Drizzle with chocolate syrup or caramel sauce and add maraschino cherries for a decorative touch.
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
Serving and Storage
Serve: Slice into squares and serve chilled.
Store: Cover and refrigerate for up to 3 days
