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No-Bake Banana Split Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 72 reviews
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This No-Bake Banana Split Cake is a delightful layered dessert combining a crunchy graham cracker crust with creamy, fruity layers of bananas, pineapple, strawberries, and a rich whipped cream topping. Finished with chocolate sauce, chopped nuts, cherries, and optional rainbow sprinkles, it offers the classic flavors of a banana split in a refreshing, chilled cake perfect for warm weather or anytime you want a quick treat without baking.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs (14 full sheets or 1 ½ packages)
  • 1/4 cup granulated sugar
  • 1/2 cup salted butter, melted

Filling

  • 2 (8-ounce) packages cream cheese
  • 1 1/2 cups (180 g) powdered sugar
  • 3–4 bananas, peeled and sliced
  • 1 (20-ounce) can crushed pineapple, drained
  • 1 pound strawberries, sliced
  • 1 (12-ounce) jar maraschino cherries, drained
  • 6 ounces chopped pecans, peanuts, or walnuts
  • Chocolate sauce (quantity as desired)
  • Rainbow sprinkles (optional, quantity as desired)

Whipped Cream

  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 2 teaspoons pure vanilla extract

Instructions

  1. Prepare the Crust: In a food processor, combine graham cracker crumbs, granulated sugar, and melted butter until mixture resembles wet sand. Press mixture evenly into a 9×13-inch baking dish and freeze for 30 minutes to set firmly.
  2. Make the Cream Cheese Layer: Beat cream cheese and powdered sugar in a large bowl until smooth and fluffy. Spread this mixture evenly over the chilled crust, pressing to reach the edges for a smooth surface.
  3. Layer Bananas and Pineapple: Slice bananas and immediately dip them in pineapple juice (from the canned pineapple) to prevent browning. Layer the bananas evenly over the cream cheese layer. Next, spread the drained crushed pineapple evenly over the bananas.
  4. Add Strawberries: Layer sliced strawberries evenly on top of the pineapple layer, creating a colorful fruity layer.
  5. Whip Cream and Spread: In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until medium peaks form. Spread the whipped cream gently over the layer of strawberries.
  6. Decorate the Cake: Drizzle chocolate sauce over the whipped cream layer. Sprinkle with chopped nuts and arrange maraschino cherries on top. Optionally, add rainbow sprinkles for extra color and festivity.
  7. Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to allow layers to set and flavors to meld before slicing and serving.

Notes

  • Storage: Keep refrigerated in an airtight container for up to 3 days to maintain freshness and texture.
  • Freezing: Wrap tightly in plastic wrap and foil or use freezer-safe containers. Thaw overnight in the refrigerator before serving.
  • Reheating: Serve chilled; no reheating needed. If previously frozen, thaw completely before slicing.
  • Make Ahead: Assemble the crust and cream cheese layer up to a day ahead. Add whipped cream and toppings just before serving for the best presentation.
  • Substitutions: Use chocolate wafer cookies instead of graham crackers for a chocolate-based crust. For a nut-free version, omit nuts or substitute with crushed pretzels for a salty crunch.

Find it online: https://oliviadinner.com/no-bake-banana-split-cake-recipe/