Easy and Delicious No Bake Banana Split Cake Recipe

Craving a dessert that’s easy, refreshing, and guaranteed to impress? This no bake banana split cake is the ultimate crowd-pleaser that combines all the classic flavors of your favorite ice cream treat—without ever turning on the oven. Keep reading to discover how layers of creamy filling, fresh bananas, juicy pineapple, and rich chocolate come together in this dreamy, no-fuss dessert!

Description

Imagine all the joy of a classic banana split transformed into a luscious no bake dessert that layers creamy textures and bright flavors in every chilled bite. This no bake banana split cake is a dreamy, show-stopping treat that delivers the nostalgia of an old-school ice cream parlor straight to your table without the need for an oven. With its buttery graham cracker crust, velvety cream cheese filling, sweet ripe bananas, juicy crushed pineapple, and vibrant cherries, each slice tastes like summer in a pan.

The combination of sweet and tangy fruits, rich cream layers, and a generous topping of whipped cream and chocolate drizzle comes together to create a dessert that is as fun to look at as it is to eat. This cake is cold, creamy, and almost like a banana split sundae had a love child with a decadent trifle. Perfect for potlucks, birthday parties, or lazy evenings on the porch, this cake will have you going back for seconds or thirds.

Why You’ll Love This Recipe

This no bake banana split cake is the ultimate convenience dessert. It requires no oven, no complicated steps, and no special equipment beyond a simple baking dish and a hand mixer. That makes it perfect for hot days when you do not want to heat up the kitchen or for quick prep before gatherings. You can serve it chilled straight from the fridge, making it a go-to option for whenever you need a dessert that is both impressive and low effort.

Besides being easy to prepare, it is also flexible. You can customize it with your favorite fruits, swap in different crusts, or adjust the toppings to match what is in your pantry. It is rich and indulgent, yet light enough to satisfy without being too heavy. Whether for weeknight cravings or celebration spreads, it is a surefire crowd pleaser.

Serving and Storage Tips

This no bake banana split cake is best served cold and fresh. After assembling, chill in the refrigerator for at least 4 hours so the layers can firm up and the flavors can meld. Keep any leftovers covered tightly with plastic wrap or in an airtight container. It will stay fresh in the refrigerator for up to 3 days.

Due to the fresh bananas and whipped cream, this dessert does not freeze well as the texture may change. For best results, prepare it the day before serving and refrigerate overnight. Avoid prepping more than 24 hours in advance to ensure the bananas stay fresh and the crust does not become soggy.

Course, Cuisine, Keywords

Dessert, American, no bake dessert, banana split cake, summer dessert, easy icebox cake

Ingredients

• 2 cups graham cracker crumbs
• 1 half cup unsalted butter melted
• 1 package cream cheese softened
• 1 fourth cup granulated sugar
• 1 can crushed pineapple drained
• 4 ripe bananas sliced
• 1 container frozen whipped topping thawed
• 1 jar maraschino cherries
• 1 cup chopped fresh strawberries
• 1 cup chopped walnuts
• 1 fourth cup chocolate syrup

Equipment

• 9×13 inch baking dish
• Medium mixing bowl
• Large mixing bowl
• Spatula
• Hand mixer
• Measuring cups
• Measuring spoons
• Plastic wrap or foil for covering

Instructions

1. Step 1: In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix well until the texture resembles wet sand. It helps to use the back of a spoon to really get in there when pressing the crust.
2. Step 2: Press the graham cracker mixture firmly into the bottom of a 9×13 inch baking dish. Make sure the crust is evenly packed. Chill it in the refrigerator while you work on the next layer.
3. Step 3: In a large mixing bowl, beat the softened cream cheese and sugar together with a hand mixer until smooth and creamy. This layer should be fluffy but not runny.
4. Step 4: Spread the cream cheese mixture gently over the chilled crust. Use a spatula to create an even layer all the way to the edges.
5. Step 5: Top the cream cheese layer with sliced bananas. Try to make a full layer without gaps so you get banana flavor in every bite. If you are prepping this step early, toss the banana slices in a bit of lemon juice to slow browning.
6. Step 6: Spoon the drained crushed pineapple over the bananas and spread evenly. Be sure your pineapple is well-drained to prevent soggy layers.
7. Step 7: Sprinkle the chopped strawberries next, spreading evenly over the pineapple. This adds a lovely pop of color and fresh sweetness.
8. Step 8: Carefully spread the thawed whipped topping across the entire cake, using gentle strokes to avoid disturbing the fruit layers underneath.
9. Step 9: Sprinkle chopped walnuts over the top. Dot with maraschino cherries and drizzle with chocolate syrup for extra flair. This is where you can have fun decorating—make it festive and pretty.
10. Step 10: Cover the dish tightly with plastic wrap or foil and refrigerate for at least 4 hours before serving. Overnight is even better.

Nutrition per serving

Recipe Notes

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

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No Bake Banana Split Cake

Imagine the classic banana split transformed into a luscious, chilled no bake dessert. This dreamy banana split cake features layers of graham cracker crust, creamy cheesecake filling, bananas, pineapple, strawberries, whipped cream, walnuts, and cherries—all topped with a drizzle of chocolate syrup. Easy, nostalgic, and perfect for any summer gathering.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 370 kcal

Ingredients

  

1x2x3x

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter melted
• 1 package cream cheese softened
• 1/4 cup granulated sugar
• 1 can crushed pineapple drained
• 4 ripe bananas sliced
• 1 container frozen whipped topping thawed
• 1 jar maraschino cherries
• 1 cup chopped fresh strawberries
• 1 cup chopped walnuts
• 1/4 cup chocolate syrup

Instructions

 

• In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix well until the texture resembles wet sand.
• Press the graham cracker mixture firmly into the bottom of a 9x13 inch baking dish to form a crust. Place in the refrigerator while preparing the filling.
• In a large mixing bowl, beat together the cream cheese and granulated sugar using a hand mixer until smooth and creamy.
• Spread the cream cheese mixture evenly over the chilled graham cracker crust.
• Place a layer of sliced bananas over the cream cheese mixture. Then spread the drained crushed pineapple evenly over the bananas.
• Evenly layer the chopped strawberries over the pineapple.
• Spread the thawed whipped topping over the fruit layer, smoothing it out gently with a spatula.
• Sprinkle chopped walnuts over the top. Add maraschino cherries and drizzle with chocolate syrup for garnish.
• Cover the dessert with plastic wrap or foil and refrigerate for at least 4 hours before serving.

Nutrition

Calories: 370kcalCarbohydrates: 35gProtein: 4gFat: 24gSodium: 190mgFiber: 2gSugar: 25g

Keyword no bake dessert, banana split cake, summer dessert, easy icebox cake

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