Easy No-Bake Banana Split Cake

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Easy No-Bake Banana Split Cake

This delightful dessert layers fresh bananas, crunchy graham crackers, and fluffy whipped cream, making it the perfect indulgence for any occasion.

Prep Time20

Total Time3

Course: Dessert

Cuisine: American

Keyword: Easy, No-Bake

Servings: servings

Calories: 250kcal

Equipment

9x13 inch Pan
Mixing Bowl

Ingredients

1 box Graham Crackers
1/2 cup Melted Butter
2 cups Whipped Cream or Cool Whip
2 pieces Ripe Bananas, sliced
1 cup Crushed Pineapple, drained
1 cup Chopped Strawberries
1 cup Chocolate Syrup
1/2 cup Chopped Nuts (optional)

Instructions

Crush graham crackers into fine crumbs. Mix with melted butter and press into a 9x13-inch pan to form the crust.
In a large bowl, combine half the chocolate syrup with whipped cream or Cool Whip. Spread over the graham cracker crust.
Layer sliced bananas over the whipped cream mixture.
Spread the drained crushed pineapple evenly over the bananas.
Add chopped strawberries as the next layer.
Drizzle the remaining chocolate syrup over the fruit.
Spread the remaining whipped topping on top. Sprinkle with chopped nuts if using.
Cover and refrigerate for at least 3 hours, or overnight.
Slice, serve, and enjoy!

Notes

Store your banana split cake in the refrigerator, tightly covered, for up to 4 days. To freeze individual servings, wrap them in plastic wrap and place in an airtight container. Freeze for up to a month. Thaw overnight in the refrigerator before serving—no need to reheat.

Nutrition