A nostalgic twist on a classic favorite, this Banana Split Dessert brings together all the flavors I love in a traditional banana split—without the need for an ice cream scoop. With a buttery graham cracker crust, layers of creamy filling, fresh fruit, and a luscious whipped topping, this no-bake treat is perfect for summer gatherings, BBQs, and potlucks. It’s cool, colorful, and loaded with texture and flavor in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
For the filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 (8 oz) container whipped topping, thawed
Fruit layers:
3 bananas, sliced
1 (20 oz) can crushed pineapple, drained well
1 1/2 cups strawberries, diced
Topping:
1 (8 oz) container whipped topping (for topping layer)
Optional toppings:
1/4 cup chocolate syrup
1/4 cup chopped peanuts or walnuts
Maraschino cherries
Directions
I start by mixing the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until the mixture looks like wet sand. Then I press it evenly into the bottom of a 9×13-inch baking dish and pop it in the fridge to chill for 15 minutes.
In a large bowl, I beat the softened cream cheese with the powdered sugar until smooth and creamy. After that, I fold in 8 oz of whipped topping to create a light, fluffy filling.
I spread this cream cheese mixture evenly over the chilled crust.
Then I layer on the sliced bananas, making sure to cover the surface completely.
Next, I gently spread the well-drained crushed pineapple over the bananas.
I add the diced strawberries evenly across the top.
To finish, I spread the remaining 8 oz of whipped topping over everything.
For a little extra fun, I drizzle chocolate syrup on top, sprinkle on chopped nuts, and place maraschino cherries for that true banana split feel.
I cover the dish and refrigerate it for at least 4 hours, or overnight if I’m planning ahead.
Servings and timing
This recipe makes 12 servings.
Prep Time: 20 minutes
Cooking Time: 0 minutes
Total Time: 4 hours 20 minutes (includes chilling)
Calories: 315 kcal per serving
Variations
I love how versatile this dessert is. Here are a few ways I switch it up:
I swap strawberries for raspberries or blueberries when I want a berry twist.
For a crunchier texture, I mix crushed pretzels into the crust.
When I want a chocolate boost, I sprinkle mini chocolate chips over the whipped topping.
I sometimes use vanilla pudding instead of cream cheese for a different creamy layer.
For a nut-free version, I skip the peanuts or walnuts and use crushed cookies instead.
Storage/Reheating
I always store leftovers in the refrigerator, covered tightly with plastic wrap or a lid. This dessert stays fresh for up to 3 days. I don’t recommend freezing it, as the texture of the fruit and whipped topping can change after thawing. Reheating isn’t necessary—this dessert is meant to be served cold and enjoyed chilled.
FAQs
How do I keep the bananas from browning?
I layer the bananas between the creamy filling and pineapple to reduce air exposure, which helps slow down browning. I also make sure to use fresh bananas and refrigerate the dessert immediately.
Can I make this dessert ahead of time?
Yes, I often make this the night before an event. It actually tastes better after chilling overnight because the layers have time to set and the flavors blend together.
Can I use fresh pineapple instead of canned?
Absolutely. I just make sure it’s very finely chopped and well-drained so it doesn’t add too much moisture to the dessert.
Is there a dairy-free option?
Yes, I use dairy-free cream cheese and whipped topping alternatives, which are available in most grocery stores. The texture is still creamy, and the taste is delicious.
What can I use instead of graham cracker crumbs?
When I want to change things up, I use crushed vanilla wafers, digestive biscuits, or even Oreos for a chocolatey base.
Conclusion
This Banana Split Dessert is one of those recipes I always come back to. It’s nostalgic, easy to assemble, and totally satisfying. Whether I’m hosting a backyard party or just craving something sweet and fruity, this chilled treat never disappoints. I love how the layers of fruit, cream, and crunch come together to create a dessert that’s as beautiful as it is delicious.
Recipe:
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Banana Split Dessert
- Total Time: 4 hours 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This no-bake Banana Split Dessert is a nostalgic twist on a classic ice cream treat, layered with a buttery graham cracker crust, creamy filling, fresh fruit, and whipped topping. Perfect for summer gatherings, BBQs, and potlucks.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
8 oz cream cheese, softened
1/2 cup powdered sugar
1 (8 oz) container whipped topping, thawed (for filling)
3 bananas, sliced
1 (20 oz) can crushed pineapple, drained well
1 1/2 cups strawberries, diced
1 (8 oz) container whipped topping (for topping layer)
Optional: 1/4 cup chocolate syrup
Optional: 1/4 cup chopped peanuts or walnuts
Optional: Maraschino cherries
Instructions
- In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
- Press the crust mixture evenly into the bottom of a 9×13-inch baking dish and refrigerate for 15 minutes to set.
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Fold in 8 oz of whipped topping to create a light, fluffy filling.
- Spread the cream cheese mixture evenly over the chilled crust.
- Layer the sliced bananas evenly over the cream cheese layer.
- Gently spread the well-drained crushed pineapple over the bananas.
- Distribute the diced strawberries evenly over the pineapple layer.
- Top with the remaining 8 oz container of whipped topping, spreading evenly.
- Drizzle chocolate syrup on top, sprinkle with chopped nuts, and add maraschino cherries, if using.
- Cover the dish and refrigerate for at least 4 hours, or overnight, before serving.
Notes
You can substitute strawberries with raspberries or blueberries for a berry variation.
Mix crushed pretzels into the crust for extra crunch.
Mini chocolate chips can be added for a chocolate boost.
Use vanilla pudding instead of cream cheese for a different creamy layer.
For a nut-free version, omit nuts or use crushed cookies instead.
Store leftovers tightly covered in the fridge for up to 3 days. Do not freeze.
This dessert is best served chilled and does not require reheating.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 21g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
