Instructions
1. Prepare the Crust
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until it resembles wet sand.
- Press the mixture firmly into the bottom of a 9×13 inch baking dish. Refrigerate while you make the filling.
2. Make the Cream Cheese Filling
- Beat softened cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar and vanilla, beating until smooth.
3. Assemble the Layers
- Spread cream cheese filling evenly over the chilled crust.
- Arrange sliced bananas over the filling.
- Spread drained crushed pineapple over the bananas.
4. Add Whipped Topping
- Spread whipped topping evenly over the pineapple.
5. Garnish
- Sprinkle with nuts (optional), garnish with cherries, and drizzle with chocolate syrup.
6. Chill and Serve
- Refrigerate for at least 4 hours, or preferably overnight.
- Slice and serve chilled.
Cooking Notes
- Drain the pineapple well to prevent a soggy cake.
- Chilling for at least 4 hours allows the flavors to blend and the layers to set.
Variations
- Add sliced strawberries for extra fruitiness.
- Use crushed chocolate cookies instead of graham crackers for a chocolate crust.
- Add 1/4 cup peanut butter to the cream cheese filling for a nutty twist.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes! Make it 1-2 days in advance and refrigerate.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze it?
Freezing is not recommended.
Can I use fresh whipped cream?
Yes, whip 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
What can I serve it with?
Enjoy it on its own, or add ice cream, extra chocolate syrup, caramel sauce, or crushed cookies.
This No-Bake Banana Split Cake is a refreshing, easy dessert that’s sure to be a hit! Enjoy!
ADVERTISEMENT
