No-Bake Banana Split Cake Recipe

Why You’ll Love This Recipe

No-bake banana split cake is a delightful, refreshing dessert that’s perfect for warm weather gatherings. It combines all the beloved flavors of a classic banana split with creamy layers, fresh fruit, and a crunchy graham cracker crust. Best of all, there’s no need to turn on the oven, making it an easy and convenient treat to prepare for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs
• Unsalted butter, melted
• Cream cheese, softened
• Powdered sugar
• Whipped topping (like Cool Whip)
• Bananas, sliced
• Crushed pineapple, drained
• Strawberries, sliced
• Chopped nuts (optional)
• Maraschino cherries (optional)
• Chocolate syrup (optional)

Directions

1. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined, then press the mixture firmly into the bottom of a 9×13-inch dish to form the crust.
2. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
3. Gently fold in half of the whipped topping until well combined.
4. Spread the cream cheese mixture evenly over the graham cracker crust.
5. Layer the sliced bananas over the cream cheese mixture.
6. Add an even layer of crushed pineapple, followed by a layer of sliced strawberries.
7. Spread the remaining whipped topping over the fruit layers, smoothing it out with a spatula.
8. Garnish with chopped nuts, maraschino cherries, and a drizzle of chocolate syrup if desired.
9. Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to set.
10. Slice and serve chilled.

Servings and Timing

• Servings: 12 servings
• Preparation Time: 20 minutes
• Chilling Time: 4 hours
• Total Time: 4 hours 20 minutes

Variations

• Tropical Twist: Add shredded coconut for a tropical flair.
• Chocolate Lover’s Version: Use a chocolate graham cracker crust and add mini chocolate chips between layers.
• Gluten-Free Option: Use gluten-free graham crackers for the crust.
• Nut-Free Version: Omit the nuts or substitute with toasted coconut for crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dessert is best enjoyed fresh and chilled. Freezing is not recommended as it can affect the texture of the fruit and cream layers.

FAQs

Can I make this dessert ahead of time?

Yes, it’s best made a day in advance to allow the flavors to meld and the dessert to set properly.

What type of bananas work best?

Use ripe but firm bananas to prevent them from becoming mushy.

Can I substitute fresh pineapple for crushed pineapple?

Yes, finely chopped fresh pineapple can be used, but ensure it’s well-drained.

How do I prevent the bananas from browning?

Layering them between the cream cheese mixture and whipped topping helps minimize exposure to air, reducing browning.

Can I use homemade whipped cream instead of whipped topping?

Yes, but stabilize it with a bit of powdered sugar to maintain its texture.

Is there a dairy-free option?

Yes, use dairy-free cream cheese and whipped topping alternatives.

Can I add other fruits?

Absolutely! Blueberries, raspberries, or kiwi make great additions.

How do I make the crust firmer?

Chill the crust for 30 minutes before adding the cream cheese layer to help it set.

Can I use a different type of crust?

Yes, an Oreo or vanilla wafer crust can be a delicious variation.

Do I need to cover the dessert while refrigerating?

Yes, covering it helps prevent it from absorbing other fridge odors and keeps it fresh.

Conclusion

No-bake banana split cake is a refreshing, easy-to-make dessert that’s perfect for any occasion. With its layers of creamy filling, fresh fruit, and crunchy crust, it’s a crowd-pleaser that’s sure to impress. Quick to prepare and full of delicious flavors, this dessert will become a family favorite in no time.

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