banana split dessert
how to make a mouthwatering Banana Split Cake without turning on your oven. This easy no-bake dessert combines fresh bananas, cherries, and creamy layers for the perfect treat
Equipment
- Mixing Bowl for preparing layers
- 9x13-inch baking dish for assembling the cake
- Spatula to spread layers evenly
- Refrigerator to chill the cake
Ingredients
- 1 box graham cracker crumbs for the crust base
- 1/3 cup melted butter to mix with graham cracker crumbs
- 1/4 cup sugar to add sweetness to the crust
- 12 oz cream cheese for the creamy layer
- 1/2 cup sugar to mix with cream cheese
- 4-5 large bananas, sliced for layering
- 20 oz can crushed pineapple for fruity flavor
- 16 oz whipped topping (Cool Whip) for fluffiness
- 3.4 oz instant vanilla pudding mix for creamy filling
- 1-3/4 cups whole milk to prepare pudding mix
- 12 maraschino cherries for topping
Instructions
Prepare the Crust
- Combine 1 box of graham cracker crumbs, 1/3 cup melted butter, and 1/4 cup sugar in a bowl. Mix well and press into a 9x13-inch baking dish. Chill in the refrigerator for 30 minutes
Make the Cream Cheese Layer
- In a mixing bowl, beat 12 oz cream cheese with 1/2 cup sugar until smooth. Spread evenly over the chilled crust
Layer the Bananas
- Slice 4-5 large bananas and arrange them evenly over the cream cheese layer. Toss the slices in pineapple juice (from the crushed pineapple) to prevent browning if desired
Add Pineapple and Whipped Topping
- Spread the 20 oz of crushed pineapple over the bananas. Then, cover with 16 oz of whipped topping (Cool Whip), spreading it smoothly
Prepare the Pudding Layer
- In a bowl, whisk together 3.4 oz of instant vanilla pudding mix and 1-3/4 cups of milk until it thickens. Spread this layer on top of the whipped topping
Add Final Toppings
- Top with maraschino cherries and any additional toppings, such as chopped nuts or chocolate syrup, if desired