No-Bake Banana Split Cake
This no-bake dessert layers a graham cracker crust with a creamy filling and fresh fruit, topped with whipped topping, nuts, and chocolate sauce. It's the perfect summer treat with all the flavors of a banana split.
Print
Pin It
Servings: 12 slices
Calories: 380kcal
Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup unsalted butter melted
- 1 tsp salt
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 8 oz whipped topping Cool Whip
- 3 to 4 bananas sliced
- 20 oz strawberries or raspberries sliced
- 20 oz crushed pineapple well-drained
- 1/2 cup chopped hazelnuts or any nuts of your choice
- 8 oz whipped topping Cool Whip, for topping
- chocolate sauce for drizzling
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and salt. Stir until moistened. Press the mixture firmly into the bottom of a 9x13-inch baking dish. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add sugar and vanilla extract, mixing until combined. Gently fold in 8 oz of whipped topping until light and fluffy.
- Spread the cream cheese mixture evenly over the chilled crust.
- Arrange sliced bananas over the cream cheese layer, followed by the sliced strawberries, and then spread the well-drained crushed pineapple over the fruit.
- Spread the second 8 oz layer of whipped topping over the fruit. Sprinkle chopped hazelnuts over the whipped topping and drizzle generously with chocolate sauce.
- Chill the dessert in the refrigerator for at least 2 hours, or overnight, to set the layers. Serve chilled and slice into squares.
Notes
For a classic banana split look, top each slice with a maraschino cherry before serving.
Nutrition
Calories: 380kcal