No-Bake Banana Split Cake
A delightful and easy summer dessert that captures the essence of banana splits, featuring layers of creamy filling, fruits, and a buttery crust.
Ingredients
For the crust
- 1.5 cups Graham cracker crumbs Provides a sweet and crunchy base.
- 0.5 cups melted butter Binds the crumbs together.
For the filling
- 8 oz softened cream cheese For a creamy texture.
- 1 can sweetened condensed milk Adds sweetness and creaminess.
- 1 teaspoon vanilla extract Enhances flavor.
- 3 pieces ripe bananas, sliced Adds sweetness and freshness.
- 1 can crushed pineapple, drained Provides a tangy flavor.
- 8 oz whipped topping, thawed Creates a fluffy layer.
For garnish
- Maraschino cherries Adds a festive touch.
- Chocolate syrup Complements the dessert.
Instructions
Preparation
- In a mixing bowl, combine the Graham cracker crumbs with the melted butter until evenly coated.
- Press the crumb mixture into the bottom of a 9x13-inch baking dish to form the crust.
- In another bowl, beat the softened cream cheese with sweetened condensed milk until smooth.
- Add the vanilla extract and mix until fully incorporated.
- Spread half of the cream cheese mixture over the crust.
- Layer the sliced bananas over the cream cheese mixture, followed by the crushed pineapple.
- Spread the remaining cream cheese mixture on top of the pineapple layer.
- Gently fold in the whipped topping and spread over the cream cheese layer.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, garnish with chocolate syrup and Maraschino cherries.
Notes
For best results, ensure cream cheese is at room temperature and allow for proper chilling time. Ripe bananas enhance sweetness.