Description
This No-Bake Banana Split Cake is a delightful treat featuring layers of graham cracker crust, cream cheese, and fresh bananas, all topped with whipped cream and cherries. Perfect for gatherings or a quick dessert to satisfy your sweet tooth!
Ingredients
Scale
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- 8 tablespoons salted butter melted
- 8 ounces cream cheese room temperature
- ⅓ cup powdered sugar
- 1 jar marshmallow fluff 7 ounces
- 1 teaspoon pure vanilla extract
- 16 ounces frozen whipped topping thawed, divided use
- 1 can crushed pineapple 15 ounces, do not drain
- 3 large bananas sliced
- 1 jar maraschino cherries 16 ounces, drained
- ⅓ cup finely chopped peanuts optional
- hot fudge sauce optional
Instructions
- In a large bowl, mix the graham cracker crumbs with granulated sugar and melted butter. Press this mixture into the bottom of a 9×13-inch baking pan and freeze for 30 minutes.
- Beat cream cheese and powdered sugar until smooth in a stand mixer or large bowl. Fold in marshmallow fluff, vanilla, and 8 ounces of whipped topping. Spread this mixture over the chilled crust.
- Drain the crushed pineapple, saving the juice. Soak the sliced bananas in the pineapple juice for a few minutes to prevent browning, then layer them on top of the cream cheese mixture. Next, add the crushed pineapple and dollop the remaining 8 ounces of whipped topping on top.
- Cover the cake and refrigerate for at least 3 hours. Before serving, add maraschino cherries, peanuts, and drizzle hot fudge sauce if desired.
Notes
The crust can be made ahead of time and kept in the freezer until ready to fill.
Feel free to customize toppings with your favorite fruits or sauces.
This dessert can be enjoyed for several days when stored covered in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg