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banana split cake

No-Bake Banana Split Cake

This No-Bake Banana Split Cake is an easy layered dessert made with graham cracker crust, cream cheese filling, bananas, pineapple, whipped topping, chocolate drizzle, and cherries. Perfect for summer parties, potlucks, and family gatherings.
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Prep Time 20 minutes
4 hours
Total Time 4 hours 20 minutes
Servings: 12 people
Course: cake
Cuisine: Américaine
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • Crust
  • 2 cups graham cracker crumbs
  • ½ cup melted butter
  • ¼ cup sugar
  • Filling
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 2 cups whipped topping
  • Toppings
  • 3 bananas sliced
  • 1 can crushed pineapple drained
  • 1½ cups whipped topping
  • chocolate syrup
  • maraschino cherries
  • chopped nuts optional

Equipment

  • Mixing bowl
  • Electric mixer
  • 9×13 baking dish
  • Spatula

Method
 

  1. Mix graham cracker crumbs, melted butter, and sugar. Press into a 9×13 dish.
  2. Beat cream cheese and powdered sugar until smooth. Fold in whipped topping.
  3. Spread cream mixture over the crust.
  4. Layer sliced bananas and crushed pineapple.
  5. Spread remaining whipped topping on top.
  6. Drizzle chocolate syrup and add cherries and nuts.
  7. Refrigerate for at least 4 hours before serving.

Notes

  • Make sure the crushed pineapple is well drained to prevent the dessert from becoming soggy.
  • Chill the cake for at least 4 hours (overnight is even better) so the layers set properly.
  • You can substitute graham crackers with vanilla wafer crumbs for a different flavor.
  • Add chopped walnuts or peanuts on top for a classic banana split taste.
  • Store leftovers covered in the refrigerator for up to 3 days.