This No-Bake Banana Split Cake is a delightful and easy-to-make dessert that captures all the classic flavors of a traditional banana split without any of the baking. It’s a perfect treat for summer gatherings, potlucks, or any time you’re craving a cool, creamy, and fruity dessert. The cake is built in layers, starting with a crunchy, buttery graham cracker and nut crust. This is followed by a rich, creamy, and fluffy filling made from a combination of cream cheese, whipped topping, and powdered sugar, which provides a wonderful contrast to the crust. Nestled within this creamy layer is a vibrant and sweet cherry and pineapple fruit filling that bursts with flavor. Sliced fresh bananas are then arranged on top of the creamy layer, adding a soft texture and that essential banana split taste. The final touch is a generous dollop of whipped topping, a sprinkle of crushed nuts for extra crunch, and a crown of bright, maraschino cherries. The entire dessert is assembled in a 9×13-inch pan, making it a fantastic option for serving a crowd. The beauty of this recipe lies in its simplicity and the fact that it requires no oven time. It’s a true “no-bake” marvel that comes together quickly and chills to perfection, resulting in a dessert that is not only delicious but also visually stunning. The combination of textures—the crunchy crust, the smooth cream, the soft fruit, and the final nutty sprinkle—makes every bite an adventure. It’s a dessert that will surely impress your guests and become a favorite in your recipe collection.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (about 1 sleeve of crackers)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup finely chopped pecans or walnuts (optional, but highly recommended for texture and flavor)
- 1/4 cup granulated sugar
For the Cream Cheese Layer:
- 1 (8 ounce) package cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 ounce) container whipped topping, thawed (e.g., Cool Whip)
For the Fruit Layers:
- 1 (21 ounce) can cherry pie filling (or a similar size of your favorite fruit pie filling)
- 1 (20 ounce) can crushed pineapple, well-drained
- 3-4 large ripe bananas, sliced
For the Topping:
- 1 (8 ounce) container whipped topping, thawed
- 1/4 cup finely chopped pecans or walnuts
- 10-15 maraschino cherries, with stems if desired, for garnish
Instructions
Step 1: Prepare the Crust
- Combine ingredients: In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and the finely chopped nuts (if using).
- Add butter: Pour the melted butter over the dry ingredients. Stir with a fork until the crumbs are evenly coated and the mixture resembles wet sand.
- Press into pan: Transfer the crumb mixture to a 9×13-inch baking pan. Using the back of a spoon or your fingers, press the mixture firmly and evenly into the bottom of the pan to form a solid crust.
- Chill: Place the pan in the refrigerator for at least 30 minutes to allow the crust to set. This step is crucial for a firm, non-crumbly base.
Step 2: Make the Cream Cheese Layer
- Beat cream cheese and sugar: In a large mixing bowl, using an electric mixer on medium-high speed, beat the softened cream cheese and powdered sugar together until the mixture is light, fluffy, and completely smooth. Be sure to scrape down the sides of the bowl to ensure no lumps remain.
- Add vanilla: Beat in the vanilla extract until just combined.
- Fold in whipped topping: Gently fold in the first container of thawed whipped topping using a rubber spatula. Be careful not to overmix; fold until just combined and no streaks of whipped topping remain. This keeps the mixture light and airy.
Step 3: Assemble the Cake
- Spread the creamy layer: Take the chilled crust out of the refrigerator. Carefully and evenly spread the cream cheese and whipped topping mixture over the crust. Use an offset spatula to smooth the top.
- Add the fruit: First, gently and evenly spread the well-drained crushed pineapple over the cream cheese layer.
- Add the cherry layer: Next, spoon dollops of the cherry pie filling over the pineapple layer. You can spread it gently with a spatula, but it’s okay for it to remain a little uneven for a more rustic look.
- Arrange the bananas: Slice the bananas into even rounds. Arrange them in a single, neat layer over the fruit filling. A sprinkle of lemon juice can be brushed on the bananas to prevent them from browning, though it’s optional if you’re serving the cake within a day.
Step 4: Add the Final Topping and Garnish
- Add the whipped topping: Carefully spread the second container of thawed whipped topping over the banana layer. Use an offset spatula to create a smooth, beautiful top.
- Garnish: Sprinkle the chopped pecans or walnuts evenly over the whipped topping. Arrange the maraschino cherries on top of the cake for a classic banana split finish.
- Chill: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This is the most important step! Chilling allows all the layers to set properly, making the cake easier to cut and ensuring the flavors meld together beautifully.
Step 5: Serve and Enjoy
- Slice and serve: Once the cake is thoroughly chilled, use a sharp knife to cut it into squares.
- Serve: Serve the slices on individual plates. This cake is best enjoyed cold, so it should be returned to the refrigerator if there are any leftovers.
- Storage: Store any remaining cake in the refrigerator, tightly covered, for up to 3-4 days. The bananas may begin to brown after the first day, but the cake will still be delicious.
This no-bake banana split cake is a fantastic, crowd-pleasing dessert that offers a perfect balance of sweet, creamy, and fruity flavors with a satisfying crunch from the crust. Its layered structure not only looks impressive but also provides a delightful combination of textures in every bite. Enjoy!