No-Bake Banana Split Cake
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This no-bake dessert is the ultimate split decision for any sweet tooth!
Ingredients:
For the Crust
Prepare the Crust
Image Credit: Jo Cooks
Ingredients:
For the Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- 8 ounces cream cheese (softened)
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup heavy cream (whipped)
- 3 bananas (sliced)
- 1 cup pineapple (crushed, drained)
- 1 cup strawberries (sliced)
- 2 cups whipped cream
- ¼ cup walnuts (or pecans, chopped)
- chocolate syrup (for drizzling)
- maraschino cherries (for garnish)
Prepare the Crust
- Combine graham cracker crumbs with melted butter until fully mixed.
- Press the mixture firmly into the bottom of a 9x13-inch baking dish. Place in the refrigerator while you prepare the filling.
- In a large bowl, beat together the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Gently fold in the whipped cream until fully incorporated.
- Spread the cream cheese mixture over the chilled crust in an even layer, and return to the fridge while preparing the fruit.
- Arrange sliced bananas in a single layer on top of the cream cheese filling.
- Evenly distribute the crushed pineapple over the bananas.
- Add a layer of sliced strawberries on top of the pineapple.
- Spread whipped cream over the fruit layers.
- Sprinkle chopped nuts on top of the whipped cream and drizzle with chocolate syrup.
- Garnish with maraschino cherries spaced evenly across the top.
- Refrigerate the dessert for at least 4 hours or overnight to allow the layers to set and the flavors to blend.
- Serve chilled, cut into squares.
- For the best flavor and sweetness, use ripe bananas.
- Be sure to drain the crushed pineapple well to avoid a soggy crust.
- Chill the cake for at least 4 hours to ensure proper layering.
- You can swap graham cracker crumbs with crushed vanilla wafers or digestive biscuits if preferred.
- Feel free to add other fruits like raspberries or blueberries for variety.
