No Bake Banana Split Cake
No-bake banana split cake is a delicious and easy dessert made with layers of graham cracker crust, creamy filling, sliced bananas, and topped with whipped cream, chocolate sauce, and cherries. It's a refreshing, make-ahead treat perfect for summer gatherings or any occasion.
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 4 Tablespoons sugar
- 6 Tablespoons unsalted butter melted
- ⅛ teaspoon salt
Custard Filling
- 2 cups confectioner’s sugar
- 1/2 cup salted butter room temperature
- 8 oz cream cheese
Toppings And Other Layers
- 4-5 ripe bananas sliced
- 1 can 20-oz crushed pineapple drained or up to 3 8-oz cans, drained
- 10 oz Cool Whip
- Chopped nuts
- Maraschino cherries drained
- Chocolate fudge sauce
Instructions
- Butter the bottom of a 13”x9”x2” pan.
- Graham Cracker Crust
- Prepare graham cracker crust by mixing all 4 ingredients together.
- Gently press the crumbs into the bottom of prepared pan.
- Freeze for 10-15 minutes or bake for 10 minutes at 350 degrees then let cool completely on wire rack. This baking process will help keep the crust crispy.
- While crust is chilling or baking, prepare the filling.
- Combine all ingredients for filling (2 cups confectioner’s sugar, 1 cup salted butter room temperature, 8 oz softened cream cheese) beat for 3-4 minutes at medium speed. When the mixture appears light and fluffy and is pale yellow in color it is done.
- Pour into chilled or cooled crust.
- Layer sliced bananas on top of filling.
- Spread drained crushed pineapple on top of bananas.
- Top with Cool Whip, spreading evenly to edges.
- Decorate with a sprinkling of nuts then drizzle with fudge sauce and top with some cherries.
- Refrigerate for at least 4 hours but it is best when made the day before and chilled overni