No-Bake Banana Split Cake turns your favorite ice cream dish into a delicious dessert! Layers of bananas, crushed pineapple, a graham cracker crust and topped with whipped cream and drizzled with chocolate! Of course, you cannot forget the maraschino cherry on top!
It is a banana split hot fudge sundae mashed up with our easy icebox cake dessert! A new twist on a classic dessert!
If you are looking for the perfect dessert to feed a crowd, our No-Bake Banana Split Icebox Cake is the perfect solution.
This recipe only takes a few minutes to pull together, but the best thing about it is that it can be made up to 2 days in advance. Perfect if you are planning a party and want to get some of the work out of the way!! AND, it is no-bake, so you don’t have to use oven space for it. Just pull it out of the refrigerator and it is good to go!
All the flavors of a classic banana split can be found in the layers of this easy-to-make Banana Split Cake. Banana pudding, whipped sweet cream cheese, fresh bananas and strawberries, crushed pineapple, and Cool Whip all layered over a simple homemade graham cracker crust–top the icebox cake with chocolate sauce, sprinkles, and maraschino cherries for the perfect no-bake dessert.
Topping Ideas for the Cake
We love how maraschino cherries, chocolate sauce, and sprinkles really make this cake look like a banana split, but there are so many topping options! Here are some you may want to try:
Caramel sauce
Hot fudge sauce (but be sure it’s been cooled down or it will melt the Cool Whip)
Chocolate sprinkles
Chopped nuts (peanuts or pecans are delicious on this cake!)
Fresh cherries, bananas, strawberries, or pineapple slices
Strawberry sundae topping
How to Store Leftover Cake
Keep any leftover Banana Split Cake covered with plastic and refrigerated for up to five days.
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.
Ingredients
Crust
2 cups graham cracker crumbs
½ cup butter melted
¼ cup granulated sugar
Cream Cheese Layer
12 ounces cream cheese softened
½ cup granulated sugar
1 teaspoon vanilla extract
8 ounce tub Cool Whip thawed
Fruit Layer
3 bananas sliced
12 strawberries
20 ounce can crushed pineapple drained well
Pudding Layer
2 boxes 3.4-ounce each instant banana cream pudding mix
2 cups cold milk
Toppings
8 ounce tub Cool Whip thawed
Chocolate syrup
Maraschino cherries stems removed
Rainbow sprinkles
Instructions
Graham Cracker Crust:
Coat a 13×9 baking dish with non-stick cooking spray; set aside.
In a medium mixing bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and 1/2 cup melted butter; mix until well combined then press the crumbs evenly into the prepared pan. Refrigerate the crust for 30 minutes, or until set.
Cream Cheese Layer:
In a large mixing bowl, beat cream cheese with an electric mixer until smooth.
Add the powdered sugar and vanilla extract and beat until smooth and creamy.
Gently fold in the Cool Whip until combined.
Set the cream cheese filling aside until you’re ready to assemble the cake.
Pudding Layer:
In a large mixing bowl, whisk together the pudding mix and cold milk until well combined. Refrigerate for 10 minutes until the pudding has thickened.
Assemble the Cake:
Remove the pan with the graham cracker crust from the refrigerator and spread the cream cheese layer evenly over the crust.
Arrange the sliced bananas on top of the cream cheese layer, followed by a layer of sliced strawberries. Spread the drained crushed pineapple evenly over the fruit.
Spread pudding evenly over the pineapple.
Evenly spread one container of Cool Whip over top of the pudding layer.
Chill the cake in the refrigerator for at least 3 hours or overnight.
Add chocolate sauce, maraschino cherries, and sprinkles to the top of the cake as garnish.
From kitchenfunwithmy3sons.com