Hello, fellow dessert enthusiasts! If you’re looking for a simple yet delightful treat that combines the classic flavors of a banana split into a convenient, no-bake cake, you’re in the right place. This Easy No-Bake Banana Split Cake is perfect for any occasion and is sure to impress your family and friends
Ingredients
Scale
Crust:
2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1 teaspoon salt
Filling:
16 ounces cream cheese, at room temperature
1/2 cup granulated sugar
8 ounces Cool Whip
1 teaspoon vanilla extract
Toppings:
3 to 4 bananas, sliced
1 (20-ounce) can crushed pineapple, drained
20 ounces strawberries, sliced
8 ounces Cool Whip
1/2 cup hazelnuts, chopped
Chocolate sauce
Optional Substitutions:
For a gluten-free crust, use gluten-free graham cracker crumbs.
Substitute dairy-free cream cheese and whipped topping to make it vegan.
Instructions
Prepare the Crust:
In a mixing bowl, combine 2 cups of graham cracker crumbs with 1/3 cup of melted unsalted butter and 1 teaspoon of salt.
Press the mixture firmly into the bottom of a greased 9×13-inch dish to form an even layer.
Chill the crust in the refrigerator while you prepare the filling.
Make the Filling:
In a large bowl, beat 16 ounces of cream cheese with 1/2 cup of granulated sugar and 1 teaspoon of vanilla extract until smooth and creamy.
Gently fold in 8 ounces of Cool Whip until well combined.
Spread the filling evenly over the chilled crust.
Layer Toppings:
Arrange slices of 3 to 4 bananas over the filling.
Evenly distribute 1 (20-ounce) can of drained crushed pineapple on top of the bananas.
Add 20 ounces of sliced strawberries over the pineapple layer.
Top it Off:
Spread 8 ounces of Cool Whip over the fruit layers.
Drizzle chocolate sauce generously over the Cool Whip.
Sprinkle 1/2 cup of chopped hazelnuts on top.
Chill and Serve:
Cover the dish and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cake to set.
Slice into squares and enjoy!
Notes
For the best results, make sure to use ripe bananas as they add the perfect sweetness and texture. If you prefer a different type of nut, feel free to substitute the hazelnuts with walnuts or pecans. To prevent the bananas from browning, you can lightly coat them with lemon juice before layering.
