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Delicious no-bake banana split cake topped with cherries and whipped cream

No-Bake Banana Split Cake

A delightful no-bake dessert featuring layers of creamy goodness, juicy fruit, and a satisfying crunch, perfect for any gathering.
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Prep Time 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs These add a crispy base.
  • 1 cup unsalted butter Melted (divided into 2 sticks).
For the cream cheese layer
  • 8 oz. cream cheese, softened Provides smooth, creamy texture.
  • 2 cups confectioners' sugar Adds sweetness and fluffiness.
  • 1 pinch salt Enhances overall flavor.
For the layers
  • 4 bananas Fresh and sweet.
  • 20 oz. crushed pineapple, well drained Juicy and adds tropical flavor.
  • 8 oz. Cool Whip non-dairy whipped topping Adds a light, fluffy finish.
  • 1/3 cup chopped pecans Adds a nutty crunch.
  • 10 oz. maraschino cherries, drained & patted dry Finishing touch for color.

Method
 

Preparation
  1. Melt 1/2 cup (1 stick) butter. Combine with graham cracker crumbs in a bowl until evenly moistened. Press into the bottom of a 9x13" pan to form the crust.
  2. In a separate bowl, blend the remaining 1/2 cup (1 stick) butter with cream cheese, confectioners' sugar, and pinch of salt using an electric mixer for 3-4 minutes until fluffy.
  3. Spread the cream cheese mixture over the prepared graham cracker crust.
  4. Slice bananas and arrange them over the cream cheese layer. Top with well-drained crushed pineapple.
  5. Gently spread Cool Whip over the pineapple layer.
  6. Sprinkle chopped pecans on top and place maraschino cherries decoratively.
  7. Cover with plastic wrap and refrigerate for at least 2-3 hours or overnight.

Notes

Chilling overnight enhances flavors. Use ripe bananas for better sweetness. Omit nuts for allergies, or use crushed cookies instead. For a natural flavor, opt for homemade whipped cream.