Description
This no-bake banana split cake is a fun, fruity dessert featuring layers of creamy filling, fresh fruit, and a graham cracker crust—perfect for summer gatherings or any time you want a refreshing treat without turning on the oven.
Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 16 ounces cream cheese, at room temperature
- 1/2 cup granulated sugar
- 8 ounces Cool Whip
- 1 teaspoon vanilla extract
- 3 to 4 bananas, sliced
- 1 (20-ounce) can crushed pineapple, drained well
- 20 ounces strawberries, sliced
- 8 ounces Cool Whip
- 1/2 cup hazelnuts, chopped
- Chocolate sauce
Instructions
- Crush the graham crackers and mix with melted butter and salt to form the crust.
- Grease a 9×13-inch baking dish and press the crust mixture evenly into the bottom. Chill in the fridge while preparing the filling.
- In a bowl, whip together cream cheese, granulated sugar, and vanilla extract until smooth.
- Fold in 8 ounces of Cool Whip until well combined. Spread this mixture evenly over the chilled crust.
- Layer the sliced bananas over the filling.
- Add a layer of drained crushed pineapple, followed by the sliced strawberries.
- Spread another 8 ounces of Cool Whip over the top.
- Drizzle with chocolate sauce and sprinkle chopped hazelnuts on top. Add maraschino cherries if desired.
- Chill the cake for at least four hours or overnight before serving.
- Cut into slices and enjoy!
Notes
- You can customize the toppings with different fruits like blueberries, raspberries, or mango.
- Add chocolate or peanut butter chips for an extra flavor boost.
- Make sure the pineapple is well-drained to avoid a soggy cake.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 27g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
