No Bake Banana Split Cake
"In just 20 minutes of simple preparation, this cake will be ready to chill and eat! Can it get better than bananas and cream? Yum! This banana split cake recipe is great because I can make it the morning of the day I need it and I’m not scrambling before I want to serve it to get it ready. This cake makes the cutest individual servings! Grab your favorite mini dishes and fill them just as you would in a larger pan. It’s a great way to dress up any event and impress your guests! "
Yields14 servings
Preparation Time20 min
Chilling Time2 hr 30 min
Cooking MethodNo Bake
Cooking Vessel Size13 x 9 Inch baking pan
Ingredients
- 2 cup graham cracker crumbs (about 10-12 full crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- (12-ounce) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounce container whipped topping, thawed
- 3-4 bananas, sliced
- 10-14 strawberries, sliced
- (20-ounce) can crushed pineapple, drained well
- 2 (4-ounce) boxes instant banana cream pudding mix
- 2 cup cold milk
- 1 (8-ounce) container whipped topping
- Chocolate syrup or hot fudge sauce Maraschino cherries Chopped pecans
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To make your banana split cake, start by spraying a 13x9 baking dish with cooking spray.
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Next, make your crust! Crush your graham crackers in a food processor until they are very fine. Add the graham cracker crumbs, sugar, and melted butter into a small mixing bowl and mix well until combined.
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Pour the crust mixture into the prepared pan and pack the crumbs into the pan. Freeze the pan for 15-20 minutes to set the crust.
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To make your cream cheese layer, add the cream cheese to a large mixing bowl and beat it with your hand mixer until it’s smooth and creamy. Add in the sugar and vanilla and beat again until combined.
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Use a rubber spatula to carefully fold in the whipped topping and set the mixture aside.
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To make your pudding layer, add the pudding mix and milk to a large mixing bowl and whisk them together until the mixture is slightly thickened. Place the pudding mixture in the fridge for 5-10 minutes or until thick.
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When everything is chilled and ready, you can start assembling by spreading the cream cheese layer over the graham cracker crust.
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Next, place a single layer of sliced bananas right over the cream cheese. Place a single layer of sliced strawberries over the bananas. Make sure that the pineapple is fully drained and add a layer over the strawberries.
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Take the pudding mixture and spread it evenly over the fruit layers, making sure that it’s nice and even.
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Top the cake with whipped topping and chill in the fridge for 2-5 hours. When you are ready to serve, top the cake with chocolate sauce, cherries, or whatever topping that your family prefers.