Description
You won’t believe how easy and delicious this No Bake Banana Split Cake is! Perfect for summer days or family gatherings. It’s a treat everyone will love, and no oven needed! Give it a try!
Ingredients
2 ½ cups graham cracker crumbs
¾ cup unsalted butter melted
⅛ teaspoon salt
16 ounces cream cheese softened to room temperature
½ cup unsalted butter softened to room temperature
¼ cup sour cream or greek yogurt
1 ½ –2 cups powdered sugar adjust to sweetness preference
2 teaspoons fresh squeezed lemon juice
1 teaspoon pure vanilla extract
8 ounces Cool Whip or homemade whipped topping
4 bananas sliced
16 ounce container fresh strawberries sliced
20 ounce can crushed pineapple drained
8 ounces Cool Whip or homemade whipped topping
¼ cup peanuts chopped
Chocolate syrup
Maraschino cherries
Rainbow sprinkles
Instructions
1. Lightly grease the bottom of a 9×13 baking pan with cooking spray and set aside.
2. In a medium mixing bowl, mix together the graham cracker crumbs and the salt using a rubber spatula or wooden spoon. Then add the melted butter and stir until everything is evenly coated.
3. Pour the graham cracker crust mixture into the prepared baking pan and press firmly to form an even layer of crust. Place in the refrigerator to chill as you prepare the cream cheese layer.
4. In a large mixing bowl using a hand mixer, cream the cream cheese, butter, sour cream, lemon juice, and pure vanilla extract until smooth and fluffy. Scrape down the sides of the bowl with a rubber spatula.
5. Gradually add the powdered sugar and beat until well incorporated. Scrape down the sides of the bowl and ensure no lumps remain.
6. Add the Cool Whip and fold it into the mixture until well blended. Pour it over the prepared graham cracker crust and spread it evenly.
7. Place the sliced bananas evenly over the cream cheese layer. Then add the sliced strawberries and an even layer of the crushed and drained pineapples.
8. Spread the additional Cool Whip evenly on top. Place the dessert into the refrigerator to set for 4-6 hours, or overnight.
9. When ready to serve, drizzle with chocolate syrup. Optionally pipe extra whipped cream on top. Finally, sprinkle with chopped peanuts, rainbow sprinkles, and top with maraschino cherries. Enjoy!
Notes
Crust Firmness Tip: Press the graham cracker mixture firmly into the pan to ensure a solid crust that won’t crumble when slicing. Using the bottom of a measuring cup helps create an even, compact layer.
Prevent Banana Browning: To keep the banana slices from turning brown, lightly toss them in lemon juice before layering. This will help maintain their fresh appearance and flavor.
Chilling for Best Results: Allowing the cake to set in the refrigerator for at least 6 hours (or overnight) helps the layers firm up, making it easier to slice and serve without falling apart.
Custom Toppings: Feel free to customize the toppings by adding shredded coconut, caramel drizzle, or crushed cookies for extra texture and flavor.
Nutrition
- Serving Size: 1 slice (approximately 1/16 of the cake)
- Calories: ~380 kcal
- Sugar: ~36g
- Sodium: ~180mg
- Fat: ~22g
- Saturated Fat: ~12g
- Unsaturated Fat: ~8g
- Trans Fat: ~0.5g
- Carbohydrates: ~42g
- Fiber: ~2g
- Protein: ~4g
- Cholesterol: ~45mg
Keywords: No-Bake Banana Split Cake, banana dessert, easy no-bake dessert, homemade sweet treat, graham cracker crust, cream cheese filling, fruit dessert, summer dessert, classic banana split, chilled dessert.