Description
A creamy, fruity, and refreshing No-Bake Banana Split Cake made with a graham cracker crust, cream cheese filling, layers of fresh fruit, and a whipped topping. This easy-to-make dessert is perfect for summer, parties, and special occasions!
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
For the Cream Cheese Layer:
- 12 ounces cream cheese, room temperature
- ¼ cup granulated sugar
- 8 ounces Cool Whip
For the Fruit & Toppings:
- 3 to 4 bananas, sliced
- 20 ounces canned crushed pineapple, drained well
- 16 ounces strawberries, hulled and sliced
- 8 ounces Cool Whip
- ½ cup walnuts, chopped
- Chocolate syrup, for drizzling
- Maraschino cherries, for garnish
Instructions
- Prepare the Crust – Mix graham cracker crumbs and melted butter. Press into a 9×13-inch baking dish and refrigerate.
- Make the Cream Cheese Layer – Beat cream cheese and sugar until smooth. Fold in Cool Whip and spread over the crust.
- Add Fruit Layers – Arrange banana slices, drained crushed pineapple, and sliced strawberries over the cream cheese mixture.
- Top & Decorate – Spread Cool Whip evenly, then sprinkle with chopped walnuts, drizzle with chocolate syrup, and garnish with maraschino cherries.
- Chill & Serve – Refrigerate for at least 4 hours or overnight before slicing.
Notes
- Use homemade whipped cream instead of Cool Whip for a fresher taste.
- To prevent bananas from browning, toss them in lemon or pineapple juice before layering.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze individual slices for up to 2 months for longer storage.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg