No-Bake Banana Split Cake
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 4 cups whipped topping (Cool Whip), divided
- 4-5 bananas, sliced
- 1 (20 oz) can crushed pineapple, drained
- 1 (21 oz) can cherry pie filling
- 1/2 cup chopped walnuts or pecans
- Chocolate syrup for drizzling
- Maraschino cherries for garnish
Directions:
1. In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture firmly into the bottom of a 9x13 inch baking dish to form the crust.
2. In a large bowl, beat cream cheese and sugar until smooth and creamy. Fold in 2 cups of whipped topping until fully combined.
3. Spread the cream cheese mixture evenly over the crust.
4. Layer sliced bananas over the cream cheese layer.
5. Spoon the drained crushed pineapple over the bananas, spreading evenly.
6. Add a layer of cherry pie filling on top of the pineapple.
7. Spread remaining 2 cups of whipped topping over the cherry layer.
8. Sprinkle chopped walnuts or pecans on top.
9. Drizzle chocolate syrup over the entire cake and garnish with maraschino cherries.
10. Cover and refrigerate for at least 4 hours or overnight before serving to allow flavors to meld and cake to set.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 20 minutes (including chilling)
Kcal: Approximately 320 kcal per serving | Servings: 12 servings
Tips:
Use firm, ripe bananas to prevent browning and maintain texture in the layers.
For extra flavor, gently fold in a teaspoon of vanilla extract into the cream cheese mixture.