Description
This No-Bake Banana Split Cake is a delicious and easy dessert that’s perfect for any occasion. With layers of creamy cream cheese, fresh bananas, sweet pineapple, and a crunchy graham cracker crust, this dessert is a crowd-pleaser. Topped with whipped topping, pecans, and maraschino cherries, it’s just like the classic banana split but in cake form—no oven required!
Ingredients
2 cups graham cracker crumbs
1 cup (2 sticks) unsalted butter
8 oz cream cheese, softened
2 cups confectioners' sugar
Pinch of salt
4 bananas
1 (20 oz) can crushed pineapple, well drained
1 (8 oz) container Cool Whip non-dairy whipped topping (or homemade whipped cream)
1/3 cup chopped pecans
1 (10 oz) jar maraschino cherries, drained and patted dry with a paper towel
Instructions
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Melt 1/2 cup butter and mix with graham cracker crumbs until evenly moistened. Press into the bottom of a 9x13" pan to form the crust.
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Beat the remaining 1/2 cup butter, cream cheese, confectioners' sugar, and salt with an electric mixer for 3-4 minutes until fluffy.
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Spread the cream cheese mixture over the graham cracker crust.
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Slice bananas and arrange them over the cream cheese layer.
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Top with well-drained crushed pineapple.
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Spread Cool Whip over the pineapple layer.
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Sprinkle chopped pecans on top and add maraschino cherries for decoration.
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Cover and refrigerate for at least 2-3 hours, or overnight for best results.
Notes
Storage: Store leftovers in the refrigerator for up to 3-4 days.
Substitutions: Use chopped walnuts or almonds instead of pecans, or try a mix of different fruits like strawberries or raspberries. For a vegan version, opt for plant-based whipped topping, vegan cream cheese, and dairy-free butter.
No-Bake Tip: Allow the cake to chill for at least 2-3 hours or overnight to help the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: None (refrigeration time needed)
- Category: Dessert, No-Bake Dessert
- Method: No-bake, Chilled
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 350 kcal
