If you love banana splits but want something that’s easy to make and doesn’t require baking, this No-Bake Banana Split Cake is the perfect treat! It’s layered with creamy pudding, fresh bananas, pineapple, and strawberries, all on top of a buttery graham cracker crust. This dessert is a guaranteed crowd-pleaser, bringing all the flavors of a banana split in a delightful cake form.
Ingredients:
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cream Cheese Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) container whipped topping (like Cool Whip), thawed
Toppings:
- 3-4 bananas, sliced
- 1 (20 oz) can crushed pineapple, drained
- 1 cup strawberries, sliced
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 (8 oz) container whipped topping, thawed
Garnishing:
- Chocolate syrup
- Maraschino cherries
- Crushed nuts (like peanuts or walnuts)
- Sprinkles (optional)
Preparation:
1: Prepare the Crust
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and the crumbs resemble wet sand.
- Press the mixture firmly into the bottom of a 9×13-inch baking dish to create an even crust. Place the dish in the refrigerator to set while you prepare the next layer.
2: Make the Cream Cheese Layer
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until fully incorporated.
- Spread the cream cheese mixture over the graham cracker crust, using a spatula to smooth it into an even layer. Return the dish to the fridge to chill.
3: Add the Banana and Pineapple Layers
- Arrange the banana slices in a single layer over the cream cheese mixture, followed by a layer of crushed pineapple. This adds a sweet and tropical flavor to the dessert.
4: Prepare the Pudding Layer
- In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until it begins to thicken. Let it sit for a few minutes to set, then spread the pudding over the banana and pineapple layers.
5: Add the Strawberry Layer and Whipped Topping
- Arrange the sliced strawberries over the pudding layer. Top with a final layer of whipped topping, spreading it evenly across the top.
6: Garnish and Chill
- Drizzle chocolate syrup over the whipped topping, and add maraschino cherries and crushed nuts. Sprinkle with additional toppings like sprinkles if desired.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours (or overnight) to allow the layers to set and flavors to meld.
7: Serve and Enjoy
- Slice into squares and serve cold. This dessert is best enjoyed chilled!
Variations:
- Chocolate Lover’s Banana Split Cake: Add a layer of chocolate pudding between the cream cheese and banana layers for an extra dose of chocolatey goodness.
- Peanut Butter Banana Split Cake: Swirl peanut butter into the cream cheese layer, or drizzle melted peanut butter on top for a nutty twist.
- Gluten-Free Version: Use gluten-free graham crackers for the crust to make this dessert suitable for gluten-sensitive guests.
- Tropical Banana Split Cake: Replace the strawberries with mango or kiwi slices for a tropical twist on this classic dessert.
Cooking Notes:
- Use firm bananas: Ripe but firm bananas work best in this dessert, as they hold their shape and texture well without becoming mushy.
- Chill thoroughly: It’s essential to chill the cake for at least a couple of hours before serving. This allows the layers to set and makes the cake easier to slice.
- Adjust sweetness: If you prefer a less sweet dessert, you can reduce the amount of sugar in the cream cheese layer or use sugar-free pudding mix.
Serving Suggestions:
- Perfect for potlucks and parties: This no-bake banana split cake is ideal for gatherings, as it can be made in advance and feeds a crowd. It’s a fantastic summer dessert, especially when fresh fruit is in season.
- Make individual servings: For a fun twist, assemble the dessert in individual cups or mason jars. This makes it easy to serve and creates a beautiful presentation.
- Customize the toppings: Set up a toppings bar with different syrups, nuts, and fruits so guests can customize their slice to their liking.
Tips:
- Use a sharp knife for slicing: To get clean slices, use a sharp knife and wipe it clean between cuts.
- Store leftovers: Cover and refrigerate any leftovers for up to 3 days. The bananas may soften, but the cake will still be delicious.
- Use fresh whipped cream if preferred: If you prefer homemade whipped cream over store-bought, you can make your own by whipping heavy cream with a little powdered sugar until stiff peaks form.
Prep Time:
20 minutes (plus chilling time)
Cooking Time:
0 minutes (no-bake)
Total Time:
2 hours 20 minutes (including chilling)
Nutritional Information (Per Serving):
- Calories: 280
- Protein: 3g
- Sodium: 120mg
FAQs:
Q: Can I make this dessert ahead of time?
A: Yes! This banana split cake can be made the night before, which makes it ideal for parties. Just cover and refrigerate it until ready to serve.
Q: How do I prevent the bananas from browning?
A: If you’re concerned about browning, you can lightly brush the banana slices with lemon juice before layering them in the cake. This will help them stay fresh longer.
Q: Can I use fresh pineapple instead of canned?
A: Absolutely! Fresh pineapple works wonderfully in this recipe. Just chop it finely and drain any excess juice before adding it to the cake.
Q: Can I freeze banana split cake?
A: It’s not recommended, as the fresh fruit and cream cheese layer don’t freeze well. The texture can become mushy when thawed.
Conclusion:
No-Bake Banana Split Cake is the ultimate dessert for anyone who loves classic banana splits and wants a no-fuss, crowd-pleasing recipe. With layers of creamy pudding, sweet fruit, and a crunchy graham cracker crust, this cake has something for everyone. It’s the perfect treat to make ahead and enjoy at summer gatherings, family dinners, or whenever you’re craving a taste of nostalgia. Enjoy this delicious dessert and watch it disappear in no time!
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No-Bake Banana Split Cake
- Total Time: 2 hours 20 minutes (including chilling)
Ingredients
Ingredients:
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cream Cheese Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) container whipped topping (like Cool Whip), thawed
Toppings:
- 3–4 bananas, sliced
- 1 (20 oz) can crushed pineapple, drained
- 1 cup strawberries, sliced
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 (8 oz) container whipped topping, thawed
Garnishing:
- Chocolate syrup
- Maraschino cherries
- Crushed nuts (like peanuts or walnuts)
- Sprinkles (optional)
Instructions
Preparation:
1: Prepare the Crust
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and the crumbs resemble wet sand.
- Press the mixture firmly into the bottom of a 9×13-inch baking dish to create an even crust. Place the dish in the refrigerator to set while you prepare the next layer.
2: Make the Cream Cheese Layer
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until fully incorporated.
- Spread the cream cheese mixture over the graham cracker crust, using a spatula to smooth it into an even layer. Return the dish to the fridge to chill.
3: Add the Banana and Pineapple Layers
- Arrange the banana slices in a single layer over the cream cheese mixture, followed by a layer of crushed pineapple. This adds a sweet and tropical flavor to the dessert.
4: Prepare the Pudding Layer
- In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until it begins to thicken. Let it sit for a few minutes to set, then spread the pudding over the banana and pineapple layers.
5: Add the Strawberry Layer and Whipped Topping
- Arrange the sliced strawberries over the pudding layer. Top with a final layer of whipped topping, spreading it evenly across the top.
6: Garnish and Chill
- Drizzle chocolate syrup over the whipped topping, and add maraschino cherries and crushed nuts. Sprinkle with additional toppings like sprinkles if desired.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours (or overnight) to allow the layers to set and flavors to meld.
7: Serve and Enjoy
- Slice into squares and serve cold. This dessert is best enjoyed chilled!
Notes
- Use firm bananas: Ripe but firm bananas work best in this dessert, as they hold their shape and texture well without becoming mushy.
- Chill thoroughly: It’s essential to chill the cake for at least a couple of hours before serving. This allows the layers to set and makes the cake easier to slice.
- Adjust sweetness: If you prefer a less sweet dessert, you can reduce the amount of sugar in the cream cheese layer or use sugar-free pudding mix.
- Prep Time: 20 minutes
Nutrition
- Calories: 280
- Sodium: 120mg
- Protein: 3g