Description
This delightful no-bake dessert combines the classic flavors of a banana split into a creamy, fruity, and chocolatey treat. Perfect for summer gatherings, parties, or any time you want a refreshing and indulgent dessert without turning on the oven.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- 1 tsp salt
For the Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 8 oz whipped topping (like Cool Whip)
- 1 tsp vanilla extract
For the Toppings:
- 3 to 4 bananas, sliced
- 20 oz can crushed pineapple, well-drained
- 20 oz strawberries, sliced
- 8 oz whipped topping (like Cool Whip)
- ½ cup chopped hazelnuts (or nuts of choice)
- Chocolate sauce
Instructions
1️⃣ Prepare the crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and salt.
Press the mixture firmly into the bottom of a greased 9×13-inch baking dish to form an even crust.
Refrigerate the crust while preparing the filling.
2️⃣ Make the filling:
In a large mixing bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy.
Gently fold in the whipped topping until fully combined.
Spread the filling evenly over the chilled crust.
3️⃣ Add the layers:
Arrange the banana slices evenly over the cream cheese filling.
Spread the well-drained crushed pineapple over the banana layer.
Add a layer of sliced strawberries on top of the pineapple.
4️⃣ Top and chill:
Spread another layer of whipped topping over the strawberries.
Drizzle the top with chocolate sauce and sprinkle with chopped hazelnuts for a nutty crunch.
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
5️⃣ Serve:
Slice the cake into squares and serve it chilled. Enjoy the creamy, fruity, and indulgent layers of this no-bake banana split cake!
Notes
- Nut-free option: Skip the hazelnuts if needed, or replace them with shredded coconut for added texture.
- Fruit variations: Swap strawberries for raspberries or cherries for a twist.
- Chocolate drizzle hack: Microwave chocolate chips with a splash of milk for a quick and easy homemade chocolate sauce.
- Storage: Cover leftovers and store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 4+ hours
Nutrition
- Serving Size: 12-16