NO-BAKE BANANA SPLIT CAKE

Sana Umer

This no-bake banana split cake is a fun and fruity dessert layered with a graham cracker crust, creamy filling, bananas, pineapple, and cherries—perfect for summer parties, birthdays, or any time you want a sweet treat!

Print Recipe Pin Recipe

Prep Time 20

Chill time: 4

Total Time 15

Course Dessert

Cuisine American

Servings 12 people

Calories 320 kcal

Ingredients

For the Crust:

2 cups graham cracker crumbs
½ cup melted butter
¼ cup granulated sugar

For the Filling and Toppings:

1 8 oz package cream cheese, softened
½ cup powdered sugar
1 8 oz container whipped topping (like Cool Whip)
3 –4 ripe bananas sliced
1 20 oz can crushed pineapple, drained
1 8 oz container whipped topping (extra for top layer)
1 jar maraschino cherries drained
½ cup chopped walnuts or pecans optional
Chocolate syrup optional

Instructions

Make the Crust:

Mix graham cracker crumbs, melted butter, and granulated sugar. Press firmly into a 9×13-inch dish to form a crust. Chill while preparing the filling.

Prepare the Cream Layer:

Beat cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread evenly over the crust.

Add Fruit Layers:

Layer sliced bananas over the cream layer. Spread drained crushed pineapple on top.

Top It Off:

Spread another layer of whipped topping. Garnish with cherries, chopped nuts, and a drizzle of chocolate syrup if desired.

Chill:

Refrigerate for at least 4 hours or until set. Serve cold.

Notes

Make Ahead:
Prepare the night before for best results. Chill overnight for easy slicing.

Customizing the Flavor:
Try adding a layer of sliced strawberries or mini chocolate chips for a twist.

Serving Suggestions:
Perfect for birthdays, summer BBQs, or potlucks.

Allergy-Friendly Options:
Use dairy-free cream cheese and whipped topping for a vegan version.

Storage Tips:
Store in the fridge, tightly covered, for up to 3 days. Not recommended for freezing.

Keyword easy banana split cake, fruity no-bake dessert, layered cake, Summer dessert