Description
A creamy, indulgent dessert that's perfect for summer! This No-Bake Banana Split Cake layers rich, fluffy cream cheese filling, fresh banana slices, and a buttery graham cracker crust, topped with chocolate and pineapple for a delightful no-bake treat.
Ingredients
- 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
- 1/2 cup crushed pineapple, drained
- 1/2 cup mini chocolate chips
- 1/4 cup maraschino cherries, chopped (optional)
- Whipped cream, for topping
Instructions
- In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9x13-inch baking dish to form the crust. Chill in the refrigerator while you prepare the filling.
- In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
- In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
- Layer the sliced bananas over the chilled graham cracker crust, followed by the pineapple, then spread the cream cheese filling evenly over the top.
- Sprinkle mini chocolate chips over the filling and add chopped maraschino cherries if using.
- Refrigerate for at least 4 hours or overnight for best results. Top with whipped cream before serving.
Notes
- Chilling the dessert overnight will help the layers set properly, enhancing the texture and flavors.
- Optional maraschino cherries add a sweet and festive touch for presentation.
- Serve chilled for the best experience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 135mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
