No-Bake Banana Split Cake – the perfect summer treat!
No-Bake Banana Split Cake Recipe
Ingredients:
For the Crust:
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
For the Filling:
– 1 package (8 ounces) cream cheese, softened
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 can (20 ounces) crushed pineapple, well drained
– 4 bananas, sliced
For the Topping:
– 2 cups whipped topping (such as Cool Whip)
– 1 cup strawberries, sliced
– 1/2 cup chopped walnuts or pecans
– Chocolate syrup, for drizzling
– Maraschino cherries, for garnish
Instructions:
1. Prepare the Crust:
– In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined.
– Press the mixture evenly into the bottom of a 9×13-inch baking dish. Refrigerate while preparing the filling.
2. Make the Filling:
– In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
– Spread the cream cheese mixture evenly over the chilled graham cracker crust.
– Layer the well-drained crushed pineapple evenly over the cream cheese mixture.
– Arrange the sliced bananas on top of the pineapple layer.
3. Add the Topping:
– Spread the whipped topping evenly over the banana layer.
– Sprinkle the sliced strawberries and chopped nuts over the whipped topping.
– Drizzle with chocolate syrup.
– Garnish with maraschino cherries.
4. Chill and Serve:
– Refrigerate the banana split cake for at least 4 hours, or overnight, to allow it to set.
– Serve chilled and enjoy!
