Desserts often mark the grand finale of a meal, and for many, they are the highlight. One dessert that evokes fond memories is the banana split. The No-Bake Banana Split Cake offers a delightful twist on this classic treat, combining beloved flavors with an effortless, no-bake preparation. This cake is ideal for hot weather, family gatherings, or any occasion where you want to impress without turning on the oven.
Ingredients
For the Crust:
2 cups graham cracker crumbs
1/3 cup melted unsalted butter
1 teaspoon salt
For the Filling:
16 ounces cream cheese, softened
1/2 cup granulated sugar
8 ounces whipped topping (Cool Whip)
1 teaspoon vanilla extract
For the Toppings:
3 to 4 bananas, sliced
20-ounce can crushed pineapple, well-drained
20 ounces strawberries, sliced
8 ounces whipped topping (Cool Whip)
1/2 cup chopped hazelnuts
Chocolate sauce
Step-by-Step Instructions
1. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and salt.
Press the mixture into the bottom of a greased 9×13-inch baking dish.
Refrigerate while you prepare the filling.
2. Make the Filling:
In a large bowl, beat the cream cheese with the sugar and vanilla until smooth.
Fold in the whipped topping until well mixed.
Spread the filling evenly over the chilled crust.
3. Add the Layers:
Arrange the banana slices over the filling.
Spread the drained pineapple evenly over the bananas.
Add a layer of sliced strawberries on top of the pineapple.
4. Top and Chill:
Spread another layer of whipped topping over the strawberries.
Drizzle with chocolate sauce and sprinkle with chopped hazelnuts.
Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
5. Serve:
Slice and serve the cake chilled. Enjoy!
Variations
Chocolate Lover’s Twist:
Add a layer of chocolate pudding between the cream cheese filling and the fruit layers for a richer dessert.
Tropical Delight:
Substitute mangoes or peaches for strawberries and add a sprinkle of toasted coconut on top for a tropical version.
Nut-Free Option:
Skip the hazelnuts or replace them with crushed pretzels for a salty crunch without nuts.
Cookie Crust:
Replace the graham cracker crumbs with crushed chocolate or vanilla wafers for a different flavor profile.
Substitutions
Dairy-Free Version:
Use dairy-free cream cheese and whipped topping. Coconut cream can be a great substitute for the whipped topping.
Gluten-Free Crust:
Substitute gluten-free graham crackers to make the crust suitable for those with gluten sensitivities.
Sugar-Free Option:
Use sugar substitutes in place of granulated sugar and opt for a sugar-free chocolate sauce.
Low-Fat Version:
Use low-fat cream cheese and light whipped topping to reduce the calorie content.
Conclusion
The No-Bake Banana Split Cake is a delightful dessert that captures the essence of a classic banana split in a convenient and easy-to-make form. Its creamy layers, fresh fruit, and crunchy toppings make it a crowd-pleaser, whether you’re sticking to the traditional recipe or experimenting with new flavors. Perfect for any occasion, this dessert is sure to leave a lasting impression on anyone who tries it.
No-Bake Banana Split Cake
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/3 cup unsalted butter melted
- 1 tsp salt
For the Filling:
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 8 oz whipped topping Cool Whip
- 1 tsp vanilla extract
For the Toppings:
- 3 to 4 bananas sliced
- 20 oz can crushed pineapple well-drained
- 20 oz strawberries sliced
- 8 oz whipped topping Cool Whip
- 1/2 cup chopped hazelnuts
- Chocolate sauce
Instructions
Prepare the Crust:
- In a medium bowl, mix graham cracker crumbs, melted butter, and salt.
- Press the mixture into the bottom of a greased 9×13-inch baking dish.
- Refrigerate while preparing the filling.
Make the Filling:
- In a large bowl, beat softened cream cheese with sugar and vanilla until smooth.
- Fold in whipped topping until fully combined.
- Spread the filling evenly over the chilled crust.
Add the Layers:
- Arrange banana slices over the filling.
- Evenly spread drained pineapple over the bananas.
- Add a layer of sliced strawberries on top of the pineapple.
Top and Chill:
- Spread another layer of whipped topping over the strawberries.
- Drizzle with chocolate sauce and sprinkle with chopped hazelnuts.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Serve:
- Slice and serve the cake chilled. Enjoy!
Notes
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