Description
A delicious and easy-to-make No-Bake Banana Split Cake that layers creamy filling with fresh fruits and a crunchy crust.
Ingredients
Scale
- 2 cups graham cracker crumbs (or digestive biscuits, crushed)
- ½ cup unsalted butter, melted
- ¼ cup sugar
- 1 package (8 oz / 225 g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 container (8 oz / 225 g) whipped topping (like Cool Whip), thawed
- 3–4 ripe bananas, sliced
- 1 can (20 oz / 565 g) crushed pineapple, drained
- 2 cups strawberries, hulled and sliced
- 2 cups whipped topping
- Maraschino cherries
- Chopped peanuts
- Extra graham cracker crumbs
- Chocolate or caramel drizzle (optional)
Instructions
- Make the Crust: Mix graham cracker crumbs, melted butter, and sugar until sandy. Press firmly into the bottom of a 9×13-inch pan. Chill for 15 minutes.
- Make the Cream Layer: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping. Spread evenly over chilled crust.
- Add the Fruit Layers: Arrange banana slices over the cream layer. Spoon drained crushed pineapple evenly over bananas. Add a layer of sliced strawberries.
- Top It Off: Spread 2 cups whipped topping over the fruit. Garnish with cherries, chopped peanuts, extra graham crumbs, and optional drizzle.
- Chill & Serve: Refrigerate for at least 4 hours (or overnight) before slicing to let layers set.
Notes
- For best results, use ripe bananas.
- Can be made a day in advance for convenience.
- Feel free to customize the fruit layers based on your preference.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg