No Bake Banana Split Cake is the ultimate summer treat, layering creamy cheesecake filling, juicy pineapple and ripe banana slices over a crunchy graham cracker crust that practically melts on your tongue. Whip up velvety cheesecake pudding folded into fluffy whipped topping, then crown your creation with a final cloud of cool whip for pure indulgence. Every forkful dances with tropical sweetness and nostalgia, capturing that classic banana split vibe without ever hitting the oven. Top it off with maraschino cherries, chopped pecans or a drizzle of chocolate syrup—this no-fuss dessert is sure to wow friends and family!
Table of Contents
Why You’ll Love This No Bake Banana Split Cake
- It’s a delightful, no-bake dessert that’s perfect for warm days.
- Layers of creamy goodness and fresh fruit make every bite a treat.
- Quick and easy to prepare, leaving you more time to enjoy with loved ones.
- Customizable with your favorite toppings for a personal touch.
- Great for gatherings, potlucks, or simply satisfying your sweet tooth!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dessert |
| Cuisine | American |
| Prep Time | 30 minutes |
| Cook Time | 0 minutes |
| Extra Time | 3 hours (Chilling) |
| Total Time | 3.5 hours |
| Dietary | Vegetarian |
| Serves | 12 |
| Best Served | Chilled with toppings |
Ingredients
Gather these delightful ingredients to create a scrumptious No Bake Banana Split Cake!
- 1 1/2 cups graham cracker crumbs – for the crust
- 1 1/4 cup sugar, divided – sweeten the layers
- 1/2 cup butter, melted – binds the crust
- 16 oz cream cheese, softened – creamy filling
- 20 oz crushed pineapple, drained – fruity layer
- 5 medium bananas, divided – fresh and delicious
- 2 cups cold milk – for the pudding
- 2 (4-serving) packages Jello instant cheesecake pudding mix – rich flavor
- 2 cups thawed whipped topping, divided – for the topping
- Optional: 1 cup chopped pecans – adds crunch
- Optional: maraschino cherries – for garnish
- Optional: chocolate syrup – drizzle for extra sweetness
How to Make No Bake Banana Split Cake
This delightful No Bake Banana Split Cake is a fun and easy dessert that requires no baking! With a preparation time of about 30 minutes and a chilling time of 2 to 5 hours, you can whip this up and let it rest while you dream of its deliciousness.
Step 1: Mix the Crust
In a bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of sugar, and 1/2 cup of melted butter. Mix until well combined. Press this mixture evenly into a 9×13″ cake pan. Pop it in the freezer for 10 minutes to set.
Step 2: Cream the Cheese
While the crust is chilling, beat 16 oz of softened cream cheese with 1 cup of sugar until smooth and creamy. Spread this luscious mixture evenly over the chilled graham cracker crust.
Step 3: Add the Fruit
Next, layer on 20 oz of well-drained crushed pineapple. Slice 4 medium bananas into discs and arrange them on top of the pineapple for a fruity delight.
Step 4: Prepare the Pudding
In a separate bowl, whisk together 2 cups of cold milk and 2 packages of Jello instant cheesecake pudding mixes until smooth. Gently fold in 1/2 cup of thawed whipped topping until combined.
Step 5: Assemble the Layers
Spread the pudding mixture evenly over the bananas. Top with the remaining 1 1/2 cups of whipped topping, smoothing it out nicely.
Step 6: Chill and Serve
Cover the cake and chill in the refrigerator for at least 2 to 5 hours. When ready to serve, add your favorite toppings like chopped nuts, maraschino cherries, chocolate syrup, and extra banana slices. Enjoy this delightful treat!
Pro Tips for Making No Bake Banana Split Cake
- Use ripe bananas for extra sweetness.
- Make the layers even for better presentation.
- Use a cold metal bowl to whip ingredients more quickly.
- Garnish just before serving to keep it fresh.
How to Serve this No Bake Banana Split Cake
- Top with chopped pecans for a crunchy texture.
- Add maraschino cherries for a classic touch.
- Drizzle with chocolate syrup for extra sweetness.
- Serve with additional sliced bananas for freshness.
- Pair with a scoop of vanilla or strawberry ice cream.
- Enjoy with a dollop of whipped cream on each slice.
- For a tropical twist, sprinkle shredded coconut on top.
Make Ahead and Storage
You can make this cake ahead and store it easily:
Storing Leftovers
- Cover the cake with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 3 days.
- Keep any toppings separate until serving.
Freezing
- Wrap individual slices in plastic wrap and then in aluminum foil.
- Store in the freezer for up to 2 months.
- Thaw in the refrigerator overnight before serving.
Reheating
- This cake is best served cold; no reheating is necessary.
- If desired, let it sit at room temperature for 10-15 minutes before serving.
- Enjoy the fresh taste and texture straight from the fridge!
No Bake Banana Split Cake
Ingredients
Equipment
Method
- In a bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of sugar, and 1/2 cup of melted butter. Mix until well combined. Press this mixture evenly into a 9×13″ cake pan. Pop it in the freezer for 10 minutes to set.
- While the crust is chilling, beat 16 oz of softened cream cheese with 1 cup of sugar until smooth and creamy. Spread this luscious mixture evenly over the chilled graham cracker crust.
- Next, layer on 20 oz of well-drained crushed pineapple. Slice 4 medium bananas into discs and arrange them on top of the pineapple for a fruity delight.
- In a separate bowl, whisk together 2 cups of cold milk and 2 packages of Jello instant cheesecake pudding mixes until smooth. Gently fold in 1/2 cup of thawed whipped topping until combined.
- Spread the pudding mixture evenly over the bananas. Top with the remaining 1 1/2 cups of whipped topping, smoothing it out nicely.
- Cover the cake and chill in the refrigerator for at least 2 to 5 hours. When ready to serve, add your favorite toppings like chopped nuts, maraschino cherries, chocolate syrup, and extra banana slices. Enjoy this delightful treat!
Notes
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Fat | 20g |
| Protein | 4g |
| Carbs | 40g |
| Sugar | 25g |
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FAQs
Here’s a helpful FAQ about this recipe:
1. Can I use a different type of crust instead of graham cracker crumbs?
Absolutely! You can use crushed cookies like Oreos or vanilla wafers for a different flavor. Just make sure to adjust the amount of butter accordingly to help bind the crust together.
2. How can I make this recipe gluten-free?
To make a gluten-free version, simply substitute the graham cracker crumbs with gluten-free graham crackers or any gluten-free cookie crumbs. Ensure that all other ingredients are also gluten-free, especially the pudding mix and whipped topping.
3. Can I prepare this cake in advance?
Yes, this No Bake Banana Split Cake is perfect for making ahead of time! You can prepare it a day or two in advance and keep it refrigerated until you’re ready to serve. Just add any fresh toppings right before serving to keep them looking fresh.
4. What can I substitute for the bananas if I want a different fruit?
If you’re looking to switch up the fruit, you can use sliced strawberries, peaches, or even blueberries. Just keep in mind that the flavor will change slightly, but it will still be delicious!
Final Thoughts
Get ready to indulge in a delightful No Bake Banana Split Cake that’s as easy to make as it is delicious! This nostalgic treat is perfect for gatherings or a sweet family night. With layers of creamy goodness and fresh bananas, it’s a rewarding dessert that will bring smiles all around. Enjoy every bite!