Description
No Bake Banana Split Cake is a cool, creamy layered dessert with a graham cracker crust, cream cheese filling, fresh bananas, pineapple, whipped topping, nuts, and cherries—just like the classic banana split, but made in a pan.
Ingredients
Scale
- 2 cups graham cracker crumbs (about 1 ½ sleeves)
- ¾ cup white sugar
- 8 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened (2 packages)
- 1 ½ cups powdered sugar
- 4 bananas, sliced
- 20 ounce crushed pineapple, drained (1 can)
- 16 ounce frozen whipped topping, thawed
- ¼ cup peanuts, coarsely chopped
- 15 maraschino cherries, drained
Instructions
- In a food processor, pulse the graham crackers until finely chopped.
- In a large bowl, stir together the graham cracker crumbs, white sugar, and melted butter until combined. Press the mixture into the bottom of a 9×13 inch baking dish in a flat, even layer. Refrigerate until set.
- In a medium bowl, beat together the cream cheese and powdered sugar until smooth and well blended. Spread the cream cheese mixture evenly over the chilled graham cracker crust.
- Arrange sliced bananas in an even layer over the cream cheese mixture, followed by an even layer of drained crushed pineapple.
- Spread the thawed whipped topping over the fruit layers to cover completely.
- Sprinkle the top with chopped peanuts and arrange the maraschino cherries over the dessert.
- Refrigerate until completely chilled, at least 2 hours. Serve cold.
Notes
- Ensure the pineapple is well-drained to prevent a soggy dessert.
- Chill before serving for the best texture and flavor.
- Garnish just before serving to keep the toppings fresh.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/12 of cake
- Calories: 390
- Sugar: 36g
- Sodium: 240mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 38mg