Banana Split Cake
A no-bake Banana Split Cake with creamy layers, fresh fruit, and a buttery graham cracker crust. Perfect for summer gatherings or any occasion where you need a refreshing and delicious dessert!
Equipment
- 9x13-inch Baking Dish
- Mixing Bowls
- Electric Mixer
- Spatula
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
Cream Cheese Layer
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping Cool Whip or homemade whipped cream
Fruit Layers
- 3 ripe bananas sliced
- 1 can crushed pineapple 20 oz, drained
- 1 ½ cups sliced strawberries
Toppings
- 2 cups whipped topping
- ½ cup chopped walnuts or pecans
- chocolate syrup for drizzling
- maraschino cherries for garnish
Instructions
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Firmly press the mixture into the bottom of a 9x13-inch dish. Refrigerate for 10 minutes while preparing the filling.
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in whipped topping until fully combined. Spread evenly over the chilled crust.
- Arrange sliced bananas evenly over the cream cheese layer.
- Spread the drained crushed pineapple over the bananas.
- Evenly distribute the sliced strawberries on top.
- Spread a thick layer of whipped topping over the fruit.
- Sprinkle with chopped nuts, drizzle with chocolate syrup, and top with maraschino cherries.
- Cover and refrigerate for at least 4 hours (or overnight for best results). Slice and enjoy cold!
Notes
For an extra indulgent touch, serve each slice with additional whipped cream and a drizzle of caramel syrup.