🍌 No-Bake Banana Split Cake
Ingredients:
Crust:
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2 cups graham cracker crumbs (about 14 full crackers)
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1/2 cup (1 stick) unsalted butter, melted
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2 tbsp granulated sugar
Cream Cheese Layer:
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1 (8 oz) package cream cheese, softened
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1/4 cup granulated sugar
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1 (8 oz) container whipped topping (like Cool Whip)
Fruit & Layers:
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3 to 4 bananas, sliced
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1 (20 oz) can crushed pineapple, well drained
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1 pint (about 2 cups) fresh strawberries, sliced
Topping:
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1 (8 oz) container whipped topping
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1/2 cup chopped walnuts or pecans (optional)
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Chocolate syrup or hot fudge (drizzle)
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Maraschino cherries for garnish
Instructions:
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Make the crust:
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In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
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Press firmly into the bottom of a 9×13-inch baking dish.
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Chill in the fridge for 15–30 minutes while you prepare the layers.
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Make the cream cheese layer:
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In a medium bowl, beat the softened cream cheese with sugar until smooth and fluffy.
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Gently fold in 1 container of whipped topping until fully combined.
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Spread evenly over the chilled crust.
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Add fruit layers:
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Layer sliced bananas evenly over the cream cheese mixture.
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Spread the drained crushed pineapple on top.
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Add a layer of sliced strawberries.
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Top it off:
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Spread the second container of whipped topping over the fruit layer.
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Sprinkle with chopped nuts (if using).
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Drizzle with chocolate syrup or hot fudge.
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Top with maraschino cherries (about 12, evenly spaced).
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Chill:
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Cover and refrigerate for at least 4 hours (or overnight) to set and allow flavors to meld.
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🍴 Tips:
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Make ahead: Even better the next day!
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Substitutions: Use vanilla wafer crumbs or Oreo crumbs for a twist on the crust.
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Want it extra indulgent? Add a layer of mini chocolate chips between the fruit and topping.
Would you like a printable version or help turning it into a single-serving version (like in jars or cups)?