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Easy No-Bake Banana Split Cake

A tall slice of banana split cake featuring layers of whipped cream, pineapple chunks, and a graham cracker crust, topped with chocolate syrup and maraschino cherries.
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Make this layered, chilled dessert that captures the classic flavors of a banana split sundae using simple ingredients and no oven time.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup cold milk
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 (8 ounce) container frozen whipped topping, thawed (like Cool Whip)
  • 3 ripe bananas, sliced
  • 1 (20 ounce) can crushed pineapple, drained well
  • 1/2 cup chopped peanuts (optional)
  • 1/2 cup maraschino cherries, drained
  • 2 tablespoons chocolate syrup

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, melted butter, and salt in a medium bowl until combined. Press the mixture evenly into the bottom of a 9×13 inch baking dish. Place the dish in the freezer while you prepare the filling.
  2. Make the cream cheese layer: In a large bowl, beat the softened cream cheese, powdered sugar, granulated sugar, and vanilla extract until smooth.
  3. Prepare the pudding layer: In a separate bowl, whisk together the cold milk and instant vanilla pudding mix for two minutes until it begins to thicken.
  4. Combine the layers: Gently fold half of the thawed whipped topping into the cream cheese mixture. Then, fold the pudding mixture into the cream cheese mixture until just combined. Do not overmix.
  5. Assemble the cake: Spread the cream cheese/pudding mixture evenly over the chilled graham cracker crust. Arrange the sliced bananas over the filling. Sprinkle the drained crushed pineapple over the bananas.
  6. Top the cake: Spread the remaining half of the whipped topping over the fruit layers. If using, sprinkle the chopped peanuts over the whipped topping. Drizzle the chocolate syrup over the top layer. Place a maraschino cherry on top of each serving area, or scatter them across the top.
  7. Chill: Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set firmly.
  8. Serve: Cut into squares and serve cold.

Notes

  • Drain the crushed pineapple thoroughly; excess liquid will make the cake watery.
  • You can substitute strawberries for pineapple if you prefer the traditional banana split topping combination.
  • For a firmer crust, press the crumb mixture firmly into the dish using the bottom of a measuring cup.

Nutrition

Find it online: https://cravybite.link/banana-split-cake-recipe-no-bake-dessert/