🍰 No-Bake Banana Split Cake 🍌
Ingredients
For the crust:
20 graham crackers (finely crushed)
1/3 cup unsalted butter (melted)
2 tablespoons granulated sugar
For the filling:
8 oz cream cheese (softened)
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1 cup heavy whipping cream (cold)
3 large ripe bananas (sliced into thin rounds)
1/4 cup strawberry jam (warmed slightly for drizzling)
1/4 cup chocolate syrup (for topping)
1/2 cup chopped nuts (like peanuts or almonds, optional)
Maraschino cherries (for garnish)
Instructions
Prepare the crust:
In a mixing bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Mix until the crumbs resemble wet sand. Press this mixture firmly into the bottom of an 8x8-inch square baking pan lined with parchment paper. Chill in the refrigerator while preparing the filling.
Make the creamy layer:
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract using a hand mixer until smooth and fluffy. In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and light.
Assemble the cake:
Spread half of the cream mixture evenly over the chilled crust. Arrange one layer of sliced bananas on top. Add the remaining cream mixture and spread it out carefully. Place the second layer of banana slices evenly across the top.
Add the toppings:
Drizzle the warmed strawberry jam over one half of the cake and the chocolate syrup over the other half. Sprinkle chopped nuts if desired, and place maraschino cherries decoratively on top. For an extra touch, create zigzag patterns with both sauces for a classic banana split look.
Chill and serve:
Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld. Slice into squares and enjoy!