Description
This No-Bake Banana Split Cake is a creamy, fruity, and chocolatey dessert that brings all the flavors of a classic banana split in cake form! With a buttery graham cracker crust, a rich cream cheese filling, and layers of bananas, pineapple, and strawberries, it’s the perfect make-ahead treat for any occasion.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1 tsp salt
For the Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 8 oz whipped topping (Cool Whip)
- 1 tsp vanilla extract
For the Toppings:
- 3 to 4 bananas, sliced
- 20 oz can crushed pineapple, well-drained
- 20 oz strawberries, sliced
- 8 oz whipped topping (Cool Whip)
- 1/2 cup chopped hazelnuts
- Chocolate sauce
Instructions
1️⃣ Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs, melted butter, and salt until well combined.
Press the mixture firmly into the bottom of a greased 9×13-inch baking dish.
Refrigerate while preparing the filling.
2️⃣ Make the Filling:
In a large bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy.
Gently fold in the whipped topping until fully incorporated.
Spread the filling evenly over the chilled crust.
3️⃣ Add the Layers:
Arrange a layer of banana slices over the cream cheese filling.
Evenly spread the well-drained crushed pineapple over the bananas.
Add a layer of sliced strawberries on top of the pineapple.
4️⃣ Top and Chill:
Spread another layer of whipped topping over the strawberries.
Drizzle with chocolate sauce and sprinkle with chopped hazelnuts.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to meld and the cake to set.
5️⃣ Serve:
Slice and serve the cake chilled. Enjoy this refreshing, no-bake treat!
Notes
- Make sure to drain the pineapple well to avoid excess moisture in the cake.
- You can swap hazelnuts for pecans, walnuts, or almonds based on preference.
- For extra indulgence, top with maraschino cherries before serving!
- This cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 4 hours