No-Bake Banana Split Cake is a fun, nostalgic dessert that layers all the flavors of a classic banana split—without needing an oven. It’s cool, creamy, fruity, and crunchy with a graham cracker crust, a velvety cream cheese layer, bananas, pineapple, strawberries, whipped topping, and a cherry on top. I love how easy it is to make and how quickly it disappears at parties and potlucks.
Why You’ll Love This Recipe
I love this recipe because it’s the perfect mix of creamy, sweet, and fruity with just the right amount of crunch from the graham cracker crust. It’s a refreshing, no-fuss dessert that I can make ahead of time, and there’s no baking required. The layers come together beautifully and make every bite a treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Graham cracker crumbs
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Melted butter
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Cream cheese (softened)
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Powdered sugar
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Whipped topping (like Cool Whip)
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Fresh bananas (sliced)
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Crushed pineapple (drained)
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Fresh strawberries (sliced)
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Chopped walnuts or pecans (optional)
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Maraschino cherries
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Chocolate syrup (optional for drizzling)
Directions
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I mix the graham cracker crumbs with melted butter and press the mixture into the bottom of a 9×13-inch dish to form the crust. I chill it in the fridge while I make the filling.
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In a bowl, I beat the softened cream cheese with powdered sugar until smooth, then fold in a layer of whipped topping.
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I spread the cream cheese mixture over the chilled crust.
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Next, I add a layer of sliced bananas, followed by an even layer of well-drained crushed pineapple and then sliced strawberries.
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I top it all with the remaining whipped topping and smooth it out evenly.
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I sprinkle chopped nuts on top, add maraschino cherries, and drizzle with chocolate syrup if I want to dress it up.
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I chill the cake for at least 4 hours or overnight so it sets and the flavors come together.
Servings and timing
This recipe makes 12 to 16 servings, depending on the slice size. It takes about 20 minutes to assemble, plus at least 4 hours of chilling time (or overnight if I make it ahead).
Variations
Sometimes I swap the strawberries for raspberries or use strawberry pie filling for a juicier layer. I’ve also made a chocolate version with crushed Oreos instead of graham crackers and added chocolate pudding to the cream layer. For a nut-free option, I leave out the walnuts or replace them with crushed cookies or sprinkles.
storage/reheating
I store leftovers in the refrigerator, covered tightly, for up to 3 days. I don’t recommend freezing this dessert, as the fresh fruit and whipped topping don’t hold up well to thawing.
FAQs
Can I make this dessert a day ahead?
Yes, I actually prefer to make it the night before—it gives the layers time to set and the flavors to blend.
How do I keep the bananas from browning?
I lightly toss the banana slices in lemon juice before layering to help prevent browning.
Can I use homemade whipped cream?
Definitely! I whip heavy cream with a little powdered sugar and vanilla until stiff peaks form—it gives the dessert an extra fresh touch.
What can I use instead of graham crackers?
I sometimes use crushed vanilla wafers, shortbread cookies, or even Oreos for a twist on the crust.
Is this dessert gluten-free?
It can be, if I use gluten-free graham crackers and double-check that the other ingredients (like whipped topping) are certified gluten-free.
Conclusion
No-Bake Banana Split Cake is a creamy, fruity, and nostalgic treat that brings smiles every time I serve it. It’s easy to make, beautiful to look at, and absolutely delicious. Whether I’m making it for a family gathering, a summer barbecue, or just to enjoy something sweet, this dessert is always a crowd favorite.
