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:
- 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. - 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. - Assemble the cake:
Spread the cream cheese mixture evenly over the chilled graham cracker crust. - Layer the fruit:
Arrange the sliced bananas evenly over the cream cheese layer, followed by an even layer of crushed pineapple and sliced strawberries. - Add chocolate syrup:
Drizzle the chocolate syrup over the fruit layers for that classic banana split flavor. - 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. - 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:
- 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. - What can I use instead of whipped topping?
You can substitute homemade whipped cream, but ensure it is stabilized to maintain its texture. - Is there a gluten-free option for the crust?
Yes, you can use gluten-free graham crackers to make the crust gluten-free. - How do I prevent the bananas from browning?
You can toss the banana slices in a little lemon juice to help prevent browning. - 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!
