Simple No-Bake Banana Split Cake
A delightful dessert that brings the classic ice cream treat to a stunning cake form without the need for an oven.
Equipment
- Mixing Bowl
- 9x13-inch Baking Dish
Ingredients
Graham Cracker Crust
- 2 cups Crushed Graham Crackers Forms the base of the cake.
- 0.5 cup Unsalted Butter Melted, for binding the crust.
Cream Cheese Layer
- 8 ounces Cream Cheese Softened, for a creamy texture.
- 1 cup Powdered Sugar Adds sweetness to the cream cheese layer.
- 2 cups Whipped Topping Adds lightness to the filling.
Fruit Layer
- 2-3 pieces Ripe Bananas Sliced, for the fruit layer.
- 0.25 cup Chocolate Syrup For drizzling over the bananas.
Optional Toppings
- 0.5 cup Chopped Nuts Optional, for added crunch.
- few pieces Maraschino Cherries For garnishing.
Instructions
- In a large mixing bowl, combine the crushed graham crackers and melted unsalted butter. Stir until all the crumbs are coated evenly with butter.
- Press the graham cracker mixture firmly into the bottom of a 9x13-inch baking dish, ensuring it is compact and even.
- In another mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the powdered sugar to the cream cheese, mixing until completely incorporated.
- Fold in the whipped topping gently into the cream cheese mixture until fully combined.
- Spread half of the cream cheese filling evenly over the graham cracker crust.
- Arrange the sliced bananas evenly over the cream cheese layer.
- Drizzle some chocolate syrup over the bananas.
- Spread the remaining cream cheese filling over the bananas.
- Add another layer of sliced bananas on top, followed by another drizzle of chocolate syrup.
- Top the cake with any remaining whipped topping and sprinkle with chopped nuts.
- Garnish with maraschino cherries on top.
- Cover the baking dish and refrigerate for at least 4 hours or overnight.
- Once chilled, slice the cake into squares and serve cold.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.