Description

This No Bake Banana Split Cake is a delightful and creamy dessert that layers graham cracker crust with a luscious cream cheese filling, fresh bananas, strawberries, crushed pineapple, and whipped topping. Finished with a drizzle of chocolate syrup, chopped peanuts, rainbow sprinkles, and maraschino cherries, it perfectly captures the classic flavors of a banana split in an easy-to-make cake that’s chilled to set—no baking required.

Ingredients

Crust

2 ½ cups graham cracker crumbs (about 3 sleeves)
¾ cup unsalted butter (melted)
⅛ teaspoon salt

Cream Cheese Layer

16 ounces (2 blocks) full fat cream cheese, softened to room temperature
½ cup (1 stick) unsalted butter, softened to room temperature
¼ cup sour cream OR Greek yogurt
1 ½-2 cups powdered sugar (adjust to sweetness preference)
2 teaspoons fresh squeezed lemon juice
1 teaspoon pure vanilla extract
8 ounces Cool Whip OR homemade whipped topping

Fruit and Topping

4 bananas (sliced)
16 ounce container fresh strawberries (sliced)
20 ounce can crushed pineapple (drained)
8 ounces Cool Whip OR homemade whipped topping (additional)
¼ cup peanuts (chopped)
Chocolate syrup (for drizzling)
Maraschino cherries (for topping)
Rainbow sprinkles (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Pan and Crust: Lightly grease the bottom of a 9×13 baking pan with cooking spray and set aside. In a medium mixing bowl, combine graham cracker crumbs and salt. Add melted butter and stir until evenly coated. Press this mixture firmly into the bottom of the prepared pan using your fingers or the back of a measuring cup to create an even crust layer. Chill in the refrigerator while preparing the filling.
Make Cream Cheese Filling: In a large mixing bowl, use a hand mixer to cream together the softened cream cheese, softened butter, sour cream or Greek yogurt, lemon juice, and vanilla extract until the mixture is smooth and fluffy. Scrape the sides of the bowl to ensure even mixing.
Add Sweetener and Whipped Topping: Gradually add the powdered sugar to the cream cheese mixture and beat until fully incorporated and smooth, scraping the bowl sides as needed to break up any lumps. Fold in 8 ounces of Cool Whip gently using a rubber spatula until well combined.
Assemble First Layers: Pour the cream cheese mixture over the chilled graham cracker crust and spread evenly. Arrange the sliced bananas evenly on top of the cream cheese layer, then layer the sliced strawberries evenly over the bananas. Add a uniform layer of the drained crushed pineapple over the strawberries.
Top with Whipped Topping and Chill: Spread the additional 8 ounces of Cool Whip evenly over the layered fruit. Cover and refrigerate the cake for 4-6 hours, or preferably overnight, to allow it to set and flavors to meld.
Garnish and Serve: Before serving, drizzle chocolate syrup generously over the top. Optionally, pipe extra whipped topping. Sprinkle chopped peanuts and rainbow sprinkles over the cake, then top each serving with a maraschino cherry for a classic banana split finish. Enjoy!

Notes

Use ripe but firm bananas to avoid browning too quickly once sliced.
For a lighter option, substitute full fat cream cheese with reduced-fat, and use low-fat or non-fat Greek yogurt instead of sour cream.
Ensure the pineapple is well-drained to avoid soggy layers.
Make the cake a day ahead for best flavor and texture.
Chilling time is crucial for proper setting—do not skip or shorten it.
Feel free to customize toppings with your favorite nuts or fresh fruits.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American