No Bake Banana Split Cake

A delightful no-bake dessert combining classic banana split flavors into a creamy cake with fruity toppings and a crunchy crust, perfect for warm weather gatherings.

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Prep Time 20

Total Time 4

Servings: 12 servings

Course: Dessert, Treat

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

For the crust

1 package graham crackers Crushed for the crust.
1/2 cup unsalted butter, melted Helps bind the crust together.

For the filling

2 cups whipped cream or Cool Whip For a creamy texture.
1 cup cream cheese, softened Bring to room temperature before mixing.
1 cup powdered sugar Adds sweetness to the filling.

For the toppings

2 ripe bananas, sliced Add fresh and ripe for best flavor.
1 cup pineapple chunks, drained Use fresh or canned for convenience.
1 cup strawberries, sliced Fresh strawberries enhance flavor.
1/2 cup chocolate syrup Drizzle for sweetness.
1/2 cup chopped nuts (optional) Add for a crunch.

Method

Preparation

In a bowl, mix the melted butter with crushed graham crackers to form a crust. Press it into the bottom of a 9x13 inch pan.
In another bowl, beat the cream cheese with powdered sugar until smooth. Fold in the whipped cream.
Spread the cream cheese mixture over the graham cracker crust.
Layer the sliced bananas, pineapple chunks, and strawberries over the cream cheese mixture.
Drizzle chocolate syrup over the fruit layers.
Cover and refrigerate for at least 4 hours or overnight. Serve chilled.

Notes

For a firmer texture, chill the cake overnight instead of just 4 hours. Use fresh, ripe fruits for the best flavor; avoid overripe bananas as they may brown quickly. Consider adding crushed peanuts or walnuts for added crunch before serving. Leftovers can be stored for up to 3 days in the refrigerator or frozen in individual slices for up to a month.