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.