Banana Split Cake
No Bake Banana Split Cake Recipe is super quick and easy and always a hit. Layers of strawberries, pineapple and more topped with chocolate and cherries make this dessert so decadent.
Servings: 9
Calories: 527kcal
Ingredients
- FOR THE CRUST:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- FOR THE CREAM CHEESE LAYER:
- 12 oz cream cheese at room temperature
- ¼ cup granulated sugar
- 8 ounces Cool Whip
- FOR THE FRUIT & TOPPINGS:
- 3 bananas sliced
- 20 oz canned crushed pineapple drained well
- 16 oz strawberries hulled and sliced
- 8 zo Cool Whip
- ½ cup walnuts chopped
- Chocolate syrup
- Maraschino cherries
Instructions
- Grease a 9x13-inch baking dish; set aside.
- 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 527kcal | Carbohydrates: 57g | Protein: 7g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 77mg | Sodium: 284mg | Potassium: 464mg | Fiber: 4g | Sugar: 36g | Vitamin A: 974IU | Vitamin C: 39mg | Calcium: 136mg | Iron: 2mg
