Description
No-Bake Banana Split Cake is a nostalgic, layered dessert that captures all the flavors of a classic banana split—without any baking. With a graham cracker crust, creamy filling, fresh fruit, and whipped topping, it’s perfect for parties, potlucks, or summer gatherings.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 16 oz whipped topping (like Cool Whip), divided
- 3–4 bananas, sliced
- 1 (20 oz) can crushed pineapple, drained
- 1 1/2 cups fresh strawberries, sliced
- 1/2 cup chopped walnuts or pecans (optional)
- Maraschino cherries, for garnish
- Chocolate syrup, for drizzling (optional)
Instructions
- In a bowl, mix graham cracker crumbs with melted butter. Press into the bottom of a 9×13-inch dish to form the crust. Chill while preparing filling.
- Beat cream cheese and powdered sugar together until smooth. Fold in 1 cup of whipped topping.
- Spread the cream cheese mixture evenly over the chilled crust.
- Add a layer of sliced bananas, then top with crushed pineapple and sliced strawberries.
- Spread the remaining whipped topping over the fruit layers.
- Sprinkle chopped nuts on top, then garnish with maraschino cherries and drizzle with chocolate syrup if desired.
- Chill for at least 4 hours or overnight before serving.
Notes
- Lightly toss banana slices with lemon juice to prevent browning.
- Use crushed Oreos or vanilla wafers instead of graham crackers for a different crust flavor.
- Swap strawberries for raspberries or use strawberry pie filling for a juicier variation.
- Use homemade whipped cream for a fresher taste.
- Omit nuts or use sprinkles or crushed cookies for a nut-free version.
Nutrition
- Serving Size: 1 slice (1/16 of pan)
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
