No-Bake Banana Split Cake
A layered, no-bake dessert that combines a graham cracker crust, creamy cream-cheese filling, bananas, pineapple, whipped topping, nuts, and cherries — all the flavors of a banana split in cake form.
Equipment
- 9×13 inch pan (or casserole dish)
- Mixing Bowls
- Electric mixer or whisk
- Spatula
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1 cup unsalted butter (2 sticks), melted
Filling
- 8 oz cream cheese, softened
- 2 cups confectioners’ sugar
- pinch salt
Fruit & Toppings
- 4 bananas, sliced
- 1 can (20 oz) crushed pineapple, drained
- 1 container (8 oz) Cool Whip or whipped topping (thawed)
- ⅓ cup chopped pecans
- 1 jar (10 oz) maraschino cherries, drained
Instructions
- Melt ½ cup (1 stick) of the butter. Blend it with graham cracker crumbs until evenly moistened. Press into the bottom of a 9×13″ pan. (The Kitchen Is My Playground) :contentReference[oaicite:1]{index=1}
- Using an electric mixer, beat the remaining butter (½ cup), cream cheese, confectioners’ sugar, and salt for 3–4 minutes until fluffy. Spread this cream cheese mixture evenly over the graham cracker crust. :contentReference[oaicite:2]{index=2}
- Arrange sliced bananas in an even layer over the cream cheese layer; then top with drained crushed pineapple. :contentReference[oaicite:3]{index=3}
- Spread Cool Whip (or whipped topping) over the pineapple layer. Sprinkle with chopped pecans and place maraschino cherries evenly on top. :contentReference[oaicite:4]{index=4}
- Cover and refrigerate for at least 2 to 3 hours (or overnight) until firm before slicing and serving. :contentReference[oaicite:5]{index=5}
Notes
You may optionally drizzle chocolate syrup or add mini chocolate chips on top. Keep refrigerated; best served chilled. :contentReference[oaicite:6]{index=6}