This No-Bake Banana Split Cake is a delightful twist on the classic ice cream sundae, layered with a creamy filling, fresh fruit, and a crunchy graham cracker crust. Perfect for warm weather or any time you need a quick, refreshing dessert, this treat brings together all the beloved flavors of a banana split in a simple, no-bake cake. I love making this recipe for gatherings—it’s easy, delicious, and always a crowd-pleaser!
Why You’ll Like This Recipe
This No-Bake Banana Split Cake is refreshing, sweet, and combines layers of graham cracker crust, creamy filling, and fresh fruit. It’s easy to make, requires no baking, and is customizable with your favorite toppings, making it a versatile dessert that everyone will love.
Recipe: No-Bake Banana Split Cake
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
For the Filling:
- 1 (8-ounce) package cream cheese, softened
- ¼ cup granulated sugar
- 1 (8-ounce) container Cool Whip, thawed
- 4-5 bananas, sliced
- 1 (20-ounce) can crushed pineapple, drained
- 1 cup fresh strawberries, sliced
For the Toppings:
- 1 cup whipped topping or Cool Whip
- ½ cup chopped walnuts or pecans
- Chocolate syrup, for drizzling
- Maraschino cherries, for garnish
Instructions
Step 1: Prepare the Crust
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are fully coated and resemble wet sand. Press the mixture evenly into the bottom of a 9x13-inch dish, creating a solid crust. Place the crust in the refrigerator to set while you prepare the filling.
Step 2: Make the Creamy Filling
In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Gently fold in the thawed Cool Whip until fully combined.
Step 3: Assemble the Cake Layers
Spread the cream cheese mixture over the graham cracker crust, creating an even layer. Arrange the sliced bananas on top of the cream cheese layer, followed by an even layer of drained crushed pineapple. Top with sliced strawberries.
Step 4: Add Toppings
Spread a layer of whipped topping or Cool Whip over the fruit. Sprinkle chopped walnuts or pecans on top, drizzle with chocolate syrup, and garnish with maraschino cherries.
Step 5: Chill and Serve
Refrigerate the cake for at least 2 hours or until set. Cut into squares and enjoy this refreshing, no-bake dessert!
Serving and Storage Tips
Serving:
Serve this cake chilled for the best texture and flavor. It’s a great addition to summer gatherings or holiday dessert tables.
Storage:
Store any leftovers in the refrigerator for up to 3 days. Keep covered to maintain freshness.
Helpful Notes
- Fruit Substitutions: Feel free to add other fruits like blueberries or raspberries for extra flavor and color.
- Customize the Crust: For a twist, use chocolate graham crackers or crushed vanilla wafers as the base.
- Extra Crunch: Add a layer of chocolate chips or crushed nuts on top for extra texture.
FAQs
Q1: Can I use homemade whipped cream instead of Cool Whip?
Yes, homemade whipped cream works great. Whip 1 cup of heavy cream with 2 tablespoons of sugar until stiff peaks form.
Q2: Can I freeze this dessert?
Yes, but the texture may change slightly. If frozen, thaw it in the refrigerator for 1-2 hours before serving.
Q3: Can I make this dessert in advance?
Absolutely! This dessert can be made a day ahead, making it convenient for parties and gatherings.
Q4: Can I add other toppings?
Yes, you can add sprinkles, caramel drizzle, or even shredded coconut for added flavor.
Q5: How do I prevent bananas from browning?
To prevent browning, toss the banana slices in a bit of lemon juice before layering them in the dessert.
Final Thoughts
This No-Bake Banana Split Cake is a delicious, layered dessert that captures the flavors of a banana split in a refreshing, easy-to-make format. Perfect for hot days, family gatherings, or a unique holiday dessert, it’s a fun twist on a classic sundae. Enjoy each fruity, creamy layer and make this treat a favorite in your dessert rotation!
No-Bake Banana Split Cake
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
For the Filling:
- 1 8-ounce package cream cheese, softened
- ¼ cup granulated sugar
- 1 8-ounce container Cool Whip, thawed
- 4-5 bananas sliced
- 1 20-ounce can crushed pineapple, drained
- 1 cup fresh strawberries sliced
For the Toppings:
- 1 cup whipped topping or Cool Whip
- ½ cup chopped walnuts or pecans
- Chocolate syrup for drizzling
- Maraschino cherries for garnish
Instructions
Step 1: Prepare the Crust
- In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are fully coated and resemble wet sand. Press the mixture evenly into the bottom of a 9x13-inch dish, creating a solid crust. Place the crust in the refrigerator to set while you prepare the filling.
Step 2: Make the Creamy Filling
- In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Gently fold in the thawed Cool Whip until fully combined.
Step 3: Assemble the Cake Layers
- Spread the cream cheese mixture over the graham cracker crust, creating an even layer. Arrange the sliced bananas on top of the cream cheese layer, followed by an even layer of drained crushed pineapple. Top with sliced strawberries.
Step 4: Add Toppings
- Spread a layer of whipped topping or Cool Whip over the fruit. Sprinkle chopped walnuts or pecans on top, drizzle with chocolate syrup, and garnish with maraschino cherries.
Step 5: Chill and Serve
- Refrigerate the cake for at least 2 hours or until set. Cut into squares and enjoy this refreshing, no-bake dessert!
Notes
- Fruit Substitutions: Feel free to add other fruits like blueberries or raspberries for extra flavor and color.
- Customize the Crust: For a twist, use chocolate graham crackers or crushed vanilla wafers as the base.
- Extra Crunch: Add a layer of chocolate chips or crushed nuts on top for extra texture.
