No-Bake Banana Split Cake
A delightful layered treat that combines the classic flavors of a banana split into a creamy cake, without ever turning on your oven.
Servings: 12 servings
Equipment
- Mixing Bowl
- 9x13 inch Dish
Ingredients
Crust
- 2 cups Graham cracker crumbs
- 1/2 cup Unsalted butter, melted
Filling
- 1 package (8 oz) Cream cheese, softened
- 1/4 cup Granulated sugar
- 2 cups Whipped topping, divided
Fruits and Toppings
- 4 pieces Bananas, sliced
- 1 can (20 oz) Crushed pineapple, drained
- 1 cup Strawberries, sliced
- 1/2 cup Walnuts, chopped
- 1/2 cup Chocolate syrup
- 1/4 cup Maraschino cherries, for garnish
Instructions
- In a bowl, mix together graham cracker crumbs and melted butter.
- Press the mixture firmly into the bottom of a 9x13 inch dish to form the crust.
- Refrigerate while preparing the filling.
- In another bowl, beat cream cheese and granulated sugar until smooth.
- Fold in 1 cup of whipped topping. Spread this mixture over the chilled crust.
- Layer the sliced bananas, drained pineapple, and sliced strawberries over the cream cheese layer.
- Spread the remaining 1 cup of whipped topping over the fruits, and sprinkle with chopped walnuts.
- Drizzle chocolate syrup over the top and decorate with maraschino cherries.
- Refrigerate for at least 4 hours, or overnight, before serving to allow the flavors to meld and the cake to set.
Notes
Store any leftovers in the refrigerator covered with plastic wrap or aluminum foil for up to 3 days.