This No-Bake Banana Split Cake is a creamy, fruity, and totally indulgent dessert that brings all the flavors of a classic banana split to the table without needing to turn on the oven. It’s layered with a buttery graham cracker crust, rich cream cheese filling, sweet bananas, juicy pineapple, and luscious cherry topping. Perfect for hot summer days or when you need a quick and easy treat that impresses.
Ingredients
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2 cups graham cracker crumbs
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½ cup unsalted butter, melted
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8 oz cream cheese, softened
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¼ cup granulated sugar
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4 cups whipped topping (Cool Whip), divided
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4–5 bananas, sliced
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1 (20 oz) can crushed pineapple, drained
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1 (21 oz) can cherry pie filling
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½ cup chopped walnuts or pecans
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Chocolate syrup, for drizzling
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Maraschino cherries, for garnish
Preparation
Step 1: Prepare the crust
In a medium mixing bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are fully coated and the mixture resembles wet sand. Press evenly into the bottom of a 9×13-inch baking dish to form a firm crust. Place in the refrigerator to chill for about 15 minutes.
Step 2: Make the cream cheese layer
In a separate bowl, beat together the softened cream cheese and granulated sugar until smooth. Fold in 2 cups of whipped topping. Spread this creamy layer evenly over the chilled crust.
Step 3: Add the bananas
Arrange sliced bananas evenly over the cream cheese layer, covering the entire surface.
Step 4: Layer the fruit
Spread the drained crushed pineapple over the banana layer. Follow with the cherry pie filling, spreading it gently to cover the entire top.
Step 5: Add the final touches
Spread the remaining whipped topping over the fruit layers. Sprinkle with chopped walnuts or pecans. Drizzle with chocolate syrup and top with maraschino cherries for that classic banana split look.
Step 6: Chill and serve
Refrigerate the cake for at least 4 hours, or preferably overnight, to set. Slice and serve chilled.
Variation
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Tropical Twist: Add a layer of sliced strawberries along with the bananas.
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Chocolate Lovers: Mix chocolate chips into the crust for an extra decadent base.
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Peanut Butter Banana Split: Add a drizzle of melted peanut butter between the fruit layers.
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Dairy-Free Option: Use dairy-free whipped topping and cream cheese.
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Gluten-Free Version: Substitute graham cracker crumbs with gluten-free cookies.
Cooking Note
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Make sure the pineapple is well-drained to prevent the cake from becoming soggy.
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Allow plenty of time for chilling; this dessert tastes best when fully set.
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Use ripe but firm bananas to keep their shape and texture.
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Gently fold the whipped topping into the cream cheese to keep it fluffy.
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If the crust is too crumbly, add a bit more melted butter to hold it together.
Tips
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Serve with a drizzle of chocolate syrup right before serving for a fresh look.
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Garnish with extra banana slices or chocolate shavings for a fancier presentation.
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Store leftovers covered in the refrigerator for up to 3 days.
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Use a sharp knife to cut through the chilled cake for clean slices.
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For a lighter version, use low-fat cream cheese and light whipped topping.
Prep Time: 20 minutes
Cooking Time: 0 minutes
Total Time: 20 minutes (plus chilling)
Nutritional Information (per serving)
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Calories: 320
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Protein: 4g
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Fat: 18g
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Carbohydrates: 36g
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Sugar: 24g
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Sodium: 210mg
Values may vary based on specific ingredients used
FAQs
Can I make this dessert ahead of time?
Yes, it actually tastes better the next day as the flavors meld together.
How do I keep the bananas from browning?
You can lightly toss the banana slices in a bit of lemon juice before layering to prevent browning.
Can I use fresh cherries instead of cherry pie filling?
Yes, but you may need to sweeten them with a bit of sugar and cook them down slightly.
Is this dessert suitable for freezing?
Freezing is not recommended as the texture may change once thawed.
Can I use a different fruit topping?
Absolutely! Strawberry or blueberry pie filling would work well too.
Conclusion
The No-Bake Banana Split Cake is an effortless yet impressive dessert that packs all the nostalgic flavors of a banana split into a creamy, chilled cake. Perfect for parties, potlucks, or simply indulging your sweet tooth, this dessert layers creamy, fruity, and chocolatey goodness into one irresistible bite. Serve it with an extra drizzle of chocolate syrup and a maraschino cherry on top for that iconic banana split finish. 🍌🍒🍫
Print
No-Bake Banana Split Cake Recipe
- Total Time: 20min
Ingredients
Ingredients
-
2 cups graham cracker crumbs
-
½ cup unsalted butter, melted
-
8 oz cream cheese, softened
-
¼ cup granulated sugar
-
4 cups whipped topping (Cool Whip), divided
-
4–5 bananas, sliced
-
1 (20 oz) can crushed pineapple, drained
-
1 (21 oz) can cherry pie filling
-
½ cup chopped walnuts or pecans
-
Chocolate syrup, for drizzling
-
Maraschino cherries, for garnish
Instructions
Step 1: Prepare the crust
In a medium mixing bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are fully coated and the mixture resembles wet sand. Press evenly into the bottom of a 9×13-inch baking dish to form a firm crust. Place in the refrigerator to chill for about 15 minutes.
Step 2: Make the cream cheese layer
In a separate bowl, beat together the softened cream cheese and granulated sugar until smooth. Fold in 2 cups of whipped topping. Spread this creamy layer evenly over the chilled crust.
Step 3: Add the bananas
Arrange sliced bananas evenly over the cream cheese layer, covering the entire surface.
Step 4: Layer the fruit
Spread the drained crushed pineapple over the banana layer. Follow with the cherry pie filling, spreading it gently to cover the entire top.
Step 5: Add the final touches
Spread the remaining whipped topping over the fruit layers. Sprinkle with chopped walnuts or pecans. Drizzle with chocolate syrup and top with maraschino cherries for that classic banana split look.
Step 6: Chill and serve
Refrigerate the cake for at least 4 hours, or preferably overnight, to set. Slice and serve chilled.
Notes
-
Make sure the pineapple is well-drained to prevent the cake from becoming soggy.
-
Allow plenty of time for chilling; this dessert tastes best when fully set.
-
Use ripe but firm bananas to keep their shape and texture.
-
Gently fold the whipped topping into the cream cheese to keep it fluffy.
-
If the crust is too crumbly, add a bit more melted butter to hold it together.
- Prep Time: 20 min
- Cook Time: 0 min
Nutrition
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 18 g
- Carbohydrates: 36g
- Protein: 4 g