No Bake Banana Split Cake Recipe
This No Bake Banana Split Cake is an easy layered dessert made with a graham cracker crust, creamy cheesecake filling, fresh strawberries, pineapple, bananas, Cool Whip, and classic banana split toppings.
Ingredients
For The Crust
- 2 Cups Graham Cracker Crumbs
- ½ Cup Salted Butter, melted
- 2 Tbs Sugar
For the Filling
- 16 Oz Cream Cheese, softened
- 1.5 Cups Powdered Sugar
- 1 teaspoon Vanilla Extract
For The Cake
- 1 Cup Fresh Strawberries, sliced or diced
- 20 Oz Crushed Pineapple, well drained
- 4-6 Ripe Bananas, sliced into ¼-1/2" pieces
- 16 Oz Cool Whip
Toppings
- ½ Cup Hot Fudge
- ¼ Cup Chopped Pecans or Walnuts
- ¼ Cup Rainbow Sprinkles
- 10-15 Maraschino Cherries
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9x13-inch baking dish to create an even crust. Refrigerate the crust for at least 30 minutes to allow it to firm up.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Add the powdered sugar and vanilla extract, then continue mixing until completely smooth. Spread the cream cheese mixture evenly over the chilled graham cracker crust.
- In a separate bowl, gently combine the well-drained crushed pineapple and chopped strawberries. Spread the fruit mixture evenly over the cream cheese layer. Arrange the sliced bananas over the fruit layer in an even layer.
- Spread the Cool Whip evenly over the bananas, covering the entire dessert. Refrigerate for at least 4 hours, or overnight for the best texture and clean slices.
- Just before serving, garnish with hot fudge sauce, rainbow sprinkles, maraschino cherries, and chopped nuts.