Description
This No Bake Banana Split Cake is a delicious, easy-to-make dessert featuring four delightful layers including a buttery graham cracker crust, creamy sweetened cream cheese topping, fresh banana, pineapple, and strawberry fruit layers, finished with chocolate syrup and crunchy walnuts. Perfect for warm days when you want a refreshing treat without turning on the oven.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Filling
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup whipped topping
Fruit & Toppings
- 2 bananas, sliced
- 1 can pineapple chunks, drained
- 1 cup strawberries, sliced
- 1/2 cup chocolate syrup
- 1/2 cup chopped walnuts
Instructions
- Prepare the crust: In a bowl, combine the graham cracker crumbs and melted butter until the mixture is evenly moistened.
- Form the base: Press the graham cracker mixture firmly into the bottom of a 9×13 inch dish, creating an even crust layer.
- Make cream cheese filling: In a separate bowl, beat the softened cream cheese with powdered sugar until the mixture is smooth and creamy.
- Add whipped topping: Fold the whipped topping gently into the cream cheese mixture, mixing until well combined and fluffy.
- Spread the filling: Evenly spread the cream cheese and whipped topping mixture over the prepared crust layer.
- Add fruit layers: Arrange the sliced bananas, drained pineapple chunks, and sliced strawberries evenly over the cream cheese filling.
- Drizzle chocolate syrup: Pour the chocolate syrup evenly over the layered fruit for a sweet finish.
- Add walnuts: Sprinkle the chopped walnuts over the top, adding a nice crunch and nutty flavor.
- Chill to set: Refrigerate the entire cake for at least 4 hours to allow it to set and the flavors to meld before serving.
Notes
- Use fresh, ripe bananas for the best flavor and avoid browning by slicing just before assembling.
- Drain the pineapple chunks well to prevent the crust from becoming soggy.
- For an extra touch, you can add a layer of maraschino cherries on top along with the walnuts.
- This recipe is perfect for making ahead and storing in the refrigerator for up to 2 days.
- To make a nut-free version, omit walnuts or substitute with toasted coconut flakes.
