Easy No-Bake Banana Split Cake (Print version)
Cool, creamy layers of graham crust, cream cheese filling, bananas, pineapple, and classic banana split toppings. No oven required.
# Ingredients:
For the crust
01 -
2 cups (200 g) graham cracker crumbs
02 -
1/2 cup (115 g) unsalted butter, melted
03 -
2 tablespoons granulated sugar
For the cream cheese filling
04 -
8 oz (225 g) cream cheese, softened
05 -
1/2 cup (115 g) unsalted butter, softened
06 -
1 cup (120 g) confectioners sugar
07 -
1 teaspoon vanilla extract
For the fruit and toppings
08 -
4 medium bananas, sliced into 1/4-inch rounds
09 -
20 oz (565 g) can crushed pineapple, well drained
10 -
8 oz (225 g) frozen whipped topping, thawed
11 -
1 cup (110 g) pecans, chopped
12 -
1/2 cup (85 g) mini chocolate chips
13 -
16 oz (455 g) jar maraschino cherries, drained
# Instructions:
01 -
Mix graham cracker crumbs, melted butter, and sugar until evenly moistened. Press firmly into the bottom of a 9x13-inch dish. Freeze for 30 minutes to set.
02 -
Beat softened cream cheese, softened butter, confectioners sugar, and vanilla on medium speed until light and fluffy, about 2 minutes.
03 -
Slice the bananas and toss gently with 1 tablespoon of lemon juice or reserved pineapple juice to prevent browning.
04 -
Spread the cream cheese mixture evenly over the chilled crust. Arrange banana slices in a single layer, then scatter the well-drained crushed pineapple on top.
05 -
Spread whipped topping evenly over the fruit. Sprinkle with chopped pecans and mini chocolate chips, then dot with maraschino cherries.
06 -
Refrigerate for at least 4 hours or overnight. Slice with a warm knife and serve cold.
# Good to know:
01 -
Best served cold within 3 days.
02 -
Wait to add garnishes until just before serving if making ahead.