No-Bake Banana Split Cake Recipe

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Indulge in the delightful flavors of summer with this No-Bake Banana Split Cake! Combining the classic tastes of a banana split into a creamy, layered dessert, this cake is perfect for warm days and special occasions. With a graham cracker crust, luscious cream cheese filling, fresh fruits, and a drizzle of chocolate syrup, it’s a treat everyone will love.

Ingredients:

  • 2 cups graham cracker crumbs
  • ½ cup melted butter
  • 8 oz cream cheese, softened
  • 1 ½ cups powdered sugar
  • 1 ½ cups whipped topping (like Cool Whip)
  • 2 large bananas, sliced
  • 1 can (20 oz) crushed pineapple, drained
  • 1 cup strawberries, sliced
  • 1 cup chocolate syrup
  • Additional whipped topping for topping
  • Maraschino cherries for garnish
  • Chocolate shavings or sprinkles for decoration

Step-by-Step Instructions:

  1. Make the crust:
    In a medium bowl, mix the graham cracker crumbs with the melted butter. Press this mixture firmly into the bottom of a 9×13 inch pan to form a crust. Chill in the fridge while preparing the filling.
  2. Prepare the filling:
    In another bowl, beat the softened cream cheese and powdered sugar together until smooth. Fold in 1 ½ cups of whipped topping until well combined.
  3. Assemble the cake:
    Spread the cream cheese mixture evenly over the chilled graham cracker crust.
  4. Layer the fruit:
    Arrange the sliced bananas evenly over the cream cheese layer, followed by an even layer of crushed pineapple and sliced strawberries.
  5. Add chocolate syrup:
    Drizzle the chocolate syrup over the fruit layers for that classic banana split flavor.
  6. Finish with whipped topping:
    Spread additional whipped topping over the entire cake. Garnish with maraschino cherries and chocolate shavings or sprinkles for a festive touch.
  7. Chill before serving:
    Chill the cake in the refrigerator for at least 2 hours before serving to allow it to set.

Tips for Making No-Bake Banana Split Cake:

  • Fruits: Feel free to substitute or add other fruits, such as blueberries or kiwi, for a colorful twist.
  • Storage: Keep any leftovers covered in the fridge for up to 3 days.
  • Presentation: For a more elegant look, serve individual portions in dessert cups topped with extra whipped cream and a cherry.

FAQs About No-Bake Banana Split Cake:

  1. Can I make this cake ahead of time?
    Yes, you can prepare the cake a day in advance. Just make sure to cover it tightly with plastic wrap.
  2. What can I use instead of whipped topping?
    You can substitute homemade whipped cream, but ensure it is stabilized to maintain its texture.
  3. Is there a gluten-free option for the crust?
    Yes, you can use gluten-free graham crackers to make the crust gluten-free.
  4. How do I prevent the bananas from browning?
    You can toss the banana slices in a little lemon juice to help prevent browning.
  5. Can I freeze the cake?
    While it’s best served fresh, you can freeze it for up to a month. Just thaw in the fridge before serving.

Nutritional Information (per serving):

  • Calories: 250
  • Fat: 10g
  • Carbohydrates: 35g
  • Protein: 3g
  • Sugar: 18g

This No-Bake Banana Split Cake is a fantastic dessert that captures the essence of a classic banana split in an easy, layered format. Perfect for gatherings, potlucks, or just a sweet treat at home, this cake is sure to please both kids and adults. Enjoy this refreshing and creamy dessert!

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