This no-bake banana split cake is a fun and simple twist on the traditional banana split. With layers of bananas, creamy whipped topping, and a sweet buttery crust, it’s an ideal dessert for those hot summer days when you crave something delicious yet easy to prepare. There’s no need to turn on the oven for this one—just layer the ingredients and let it chill!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1 (8 oz) package cream cheese, softened
1/2 cup butter, melted
1 (8 oz) container whipped topping
1 cup powdered sugar
2 large bananas, sliced
1 cup pineapple chunks, drained
1/2 cup chocolate syrup
1/2 cup chopped walnuts
Maraschino cherries for topping
Directions
In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is well combined.
Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust. Once it’s even, refrigerate for about 10 minutes to set.
In another bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add in the whipped topping and stir until it’s fully incorporated and the mixture is light and fluffy.
Spread the cream cheese mixture evenly over the chilled graham cracker crust.
Layer the sliced bananas on top of the cream cheese layer, followed by the drained pineapple chunks.
Drizzle the chocolate syrup over the fruit layer and sprinkle the chopped walnuts on top.
Refrigerate the cake for at least 3 hours or overnight for the best texture and flavor.
Before serving, top with maraschino cherries to finish it off with that classic banana split touch.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 0 minutes (no baking required!)
Chill Time: 3 hours (for best results, chill overnight)
Servings: 12 servings
Total Time: 3 hours (including chilling time)
Storage/Reheating
This no-bake banana split cake can be stored in the refrigerator for up to 3 days. Be sure to cover it tightly with plastic wrap or store it in an airtight container to keep the layers fresh. I don’t recommend freezing this dessert because the texture of the whipped topping and fruit may not hold up well. For best results, serve chilled straight from the fridge!
FAQs
Can I make this dessert ahead of time?
Yes, this dessert is perfect for making ahead! You can prepare it the day before and let it chill overnight for the best results.
Can I substitute the graham cracker crust?
If you prefer, you can use other types of crusts like an Oreo crust or a vanilla wafer crust for a different flavor base.
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works well in this recipe. Just make sure to drain any excess juice before adding it to the cake to avoid making the layers soggy.
Can I use a different fruit for the topping?
Absolutely! While bananas and pineapple are classic choices for a banana split cake, you can experiment with other fruits like strawberries or cherries for a unique twist.
How do I prevent the bananas from turning brown?
To help prevent browning, you can toss the banana slices in a little bit of lemon juice before layering them on the cake. This will help preserve their color and freshness.
Conclusion
This no-bake banana split cake is the perfect dessert for a refreshing and easy-to-make treat that everyone will love. With its simple ingredients and minimal prep, I can have a delicious dessert ready to enjoy in no time. Whether it’s for a casual family gathering or a special occasion, this dessert is a crowd-pleaser and sure to be a hit!
Recipe:
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No-Bake Banana Split Cake
- Total Time: 3 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
This no-bake banana split cake is a simple and refreshing twist on the classic banana split, with layers of bananas, pineapple, a creamy whipped topping, and a buttery graham cracker crust.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
1 (8 oz) package cream cheese, softened
1 (8 oz) container whipped topping
1 cup powdered sugar
2 large bananas, sliced
1 cup pineapple chunks, drained
1/2 cup chocolate syrup
1/2 cup chopped walnuts
Maraschino cherries for topping
Instructions
- In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is well combined.
- Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust. Once it’s even, refrigerate for about 10 minutes to set.
- In another bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Add in the whipped topping and stir until it’s fully incorporated and the mixture is light and fluffy.
- Spread the cream cheese mixture evenly over the chilled graham cracker crust.
- Layer the sliced bananas on top of the cream cheese layer, followed by the drained pineapple chunks.
- Drizzle the chocolate syrup over the fruit layer and sprinkle the chopped walnuts on top.
- Refrigerate the cake for at least 3 hours or overnight for the best texture and flavor.
- Before serving, top with maraschino cherries to finish it off with that classic banana split touch.
Notes
This dessert can be made ahead of time and stored in the fridge for up to 3 days.
If you’d like, you can substitute the graham cracker crust for an Oreo or vanilla wafer crust for a different flavor.
Fresh pineapple works great, just make sure to drain it properly to avoid soggy layers.
To prevent bananas from browning, you can toss the slices with a bit of lemon juice before adding them to the cake.
For best results, refrigerate overnight for the most flavorful and creamy texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 29g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
