No-Bake Banana Split Cake
This No-Bake Banana Split Cake is a refreshing, easy-to-make dessert that combines all the beloved flavors of a classic banana split. With a buttery graham cracker crust, creamy filling, and layers of fresh fruit, this cake is perfect for warm weather or any gathering. Enjoy a slice of nostalgia without ever turning on the oven!
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 9x13-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
For a richer dessert, add a layer of chocolate pudding between the filling and fruit layers. For a nut-free option, replace hazelnuts with crushed pretzels for a salty crunch.
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