Delicious Banana Split Cake

This no bake banana split cake is a graham cracker crust topped with layers of cheesecake, pineapple, bananas, whipped topping and chocolate fudge. It’s the perfect make-ahead dessert to feed a crowd!

I love to serve no-bake desserts because they’re easy to make and always a huge hit with family and friends. I typically make chocolate lasagna, no bake peanut butter pie, or this colorful banana split cake.

Last week my sister in law brought this No Bake Banana Split Cake to a family gathering and I instantly fell in love. Between the graham cracker pie crust, cheesecake filling and all the way to the cherry on top, I was hooked.

I had to hurry and grab a second slice before it was all gone, cause it went fast!

I asked my sister in law for the recipe and she told me it was one that the restaurant she works at uses, but it was originally from a magazine and sent me a picture of the recipe. I’m not sure what magazine it’s originally out of, but this recipe is GOLD!

I tweaked it slightly based on her recommendation and I can’t get enough of it.

If you’re a sundae lover, this no bake banana split cake is for you. It’s a real showstopper, towering high with layers of crust, cheesecake, fruit, chocolate, nuts, sprinkles, and of course, cherries. This dessert is the ultimate treat for summer parties and potlucks. You get all that great banana split flavor, without the melting factor of ice cream.

INGREDIENTS:

FOR THE CRUST:

•  2 cups graham cracker crumbs
•  ½ cup unsalted butter, melted

FOR THE CREAM CHEESE LAYER:

•  12 ounces cream cheese (at room temperature)
•  ¼ cup granulated sugar
•  8 ounces Cool Whip

FOR THE FRUIT & TOPPINGS:

•  3 to 4 bananas (sliced)
•  20 ounce canned crushed pineapple, drained well
•  16 ounces strawberries (hulled and sliced)
•  8 ounces Cool Whip
•  ½ cup walnuts, chopped
• Chocolate syrup
• Maraschino cherries

DIRECTIONS:

1. Grease a 9x13-inch baking dish; set aside.
2. In a medium bowl, mix the graham cracker crumbs and melted butter with a fork, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
3. In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.
4. Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.
5. Cover with the Cool Whip, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight. Leftovers can be stored, covered, in the refrigerator for up to 4 days.

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