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No-Bake Banana Split Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 6 reviews
  • Author: Lora
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This delightful no-bake banana split cake combines a crunchy graham cracker crust with a creamy marshmallow and cream cheese filling, layered with fresh bananas soaked to prevent browning, crushed pineapple, and topped with whipped topping, maraschino cherries, and optional peanuts and hot fudge sauce. It’s an easy, refreshing dessert perfect for gatherings and warm weather.

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 8 tablespoons salted butter, melted

Filling

  • 8 ounces cream cheese, room temperature
  • ⅓ cup powdered sugar
  • 1 jar marshmallow fluff (7 ounces)
  • 1 teaspoon pure vanilla extract
  • 16 ounces frozen whipped topping, thawed and divided use

Fruit Layer

  • 1 can crushed pineapple (15 ounces), do not drain initially
  • 3 large bananas, sliced

Toppings

  • 1 jar maraschino cherries (16 ounces), drained
  • ⅓ cup finely chopped peanuts (optional)
  • Hot fudge sauce (optional)

Instructions

  1. Prepare the crust: In a large bowl, mix graham cracker crumbs, granulated sugar, and melted butter thoroughly. Press this mixture evenly into the bottom of a 9x13-inch baking pan. Freeze the crust for 30 minutes to set firmly.
  2. Make the filling: Using a stand mixer with paddle attachment or a hand mixer, beat cream cheese and powdered sugar until smooth and creamy. Gently fold in the marshmallow fluff, then add vanilla extract and 8 ounces of the whipped topping. Spread this mixture evenly over the chilled crust.
  3. Prepare the fruit layer: Drain the crushed pineapple thoroughly, reserving the pineapple juice. Soak the sliced bananas in the pineapple juice for a couple of minutes to prevent browning. Arrange the banana slices evenly over the cream cheese layer, then distribute the crushed pineapple on top. Spread the remaining 8 ounces of whipped topping over the pineapple layer.
  4. Chill the cake: Cover the pan and refrigerate for at least 3 hours to allow the layers to set and flavors to meld.
  5. Add toppings and serve: Just before serving, top the cake with drained maraschino cherries, chopped peanuts if using, and drizzle with hot fudge sauce if desired.

Notes

  • Freezing the crust before assembling prevents it from becoming soggy.
  • Soaking bananas in pineapple juice helps retain their fresh color and firmness.
  • For a nut-free version, omit the chopped peanuts.
  • This dessert can be made a day ahead and kept refrigerated.
  • Ensure the whipped topping is fully thawed before use for smooth mixing.

Find it online: https://meallora.com/no-bake-banana-split-cake-recipe/