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No-Bake Banana Split Cake: An Easy Summer Dessert

A delicious, layered slice of banana split cake topped with whipped cream, chocolate syrup, and maraschino cherries.
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This no-bake banana split cake captures all the classic ice cream parlor flavors in a simple, layered dessert. It features a graham cracker crust, creamy filling, fresh bananas, and fruit toppings, perfect for parties without turning on the oven.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) container frozen whipped topping, thawed, divided
  • 3 ripe bananas, sliced
  • 1 cup crushed pineapple, well drained
  • 1 cup sliced strawberries, fresh or frozen (thawed and drained)
  • 1/4 cup chocolate syrup
  • 1/4 cup chopped nuts (optional)
  • Maraschino cherries for topping

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, melted butter, and 1/4 cup granulated sugar in a bowl until combined. Press the mixture firmly into the bottom of a 9×13 inch baking dish. Place the crust in the freezer while you prepare the filling.
  2. Make the cream cheese layer: In a large bowl, beat the softened cream cheese, powdered sugar, 1/2 cup granulated sugar, and vanilla extract until smooth. Fold in half of the thawed whipped topping until just combined.
  3. Assemble the layers: Spread the cream cheese mixture evenly over the chilled graham cracker crust. Arrange the sliced bananas over the cream cheese layer.
  4. Add fruit layers: Sprinkle the well-drained crushed pineapple evenly over the bananas. Arrange the sliced strawberries over the pineapple layer.
  5. Top the cake: Gently spread the remaining half of the whipped topping over the fruit layers. Drizzle the top with chocolate syrup. Sprinkle with chopped nuts, if using. Place a maraschino cherry on top of each slice area.
  6. Chill: Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set. This is a crucial step for this easy summer dessert.
  7. Serve: Cut into squares and serve cold.

Notes

  • Make sure the crushed pineapple is very well drained; excess liquid will make the cake watery.
  • You can substitute the whipped topping with a homemade stabilized whipped cream if you prefer.
  • This make ahead banana dessert is best served within 2 days for optimal freshness of the fruit.

Nutrition

Find it online: https://cutcooktaste.com/banana-split-cake-no-bake-easy-recipe/