The Ultimate Banana Split Cake (No-Bake)
I was going throught my recipe books the other day and came across this favorite recipe I had forgotten about.
This “Ultimate No-Bake Banana Split Dessert” is a simple recipe that is perfect for any day of the week. The best part this recipe is a no-bake dessert that is perfect for all those hot summer days.
Banana Split Cake is a no-bake dessert inspired by a love of cake, banana splits and all the ice cream toppings! Who would not love that!
Every bite of this “No-Bake Banana Split Cake” will bring back memories of making those banana split desserts as a child. This recipe is a family one that has been around for a long time.
The banana split was invented in 1904 by David Strickler, a pharmacist in Pennsylvania. Originally served as an ice cream sundae, he created it by splitting a banana lengthwise and topping it with three scoops of ice cream, syrups, whipped cream, and a cherry.
It has since inspired countless variations, including the No-Bake Banana Split Cake.
To make a Banana Split sundae you slice one banana down the center and fill with scoops of ice cream (traditionally vanilla, chocolate, and strawberry). Then you drizzle chocolate syrup, strawberry syrup, and pineapple topping. Finish it off with dollops of whipped cream, and a cherry on top.
INGREDIENTS….
- Graham crackers
- Melted Butter
- Sugar
- Cream cheese
- Heavy cream… You can use homemade whipped cream. Whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until soft peaks form.
- Fresh bananas
- Crushed pineapple
- Toppings
Leftovers? Adding a little lemon juice to the banana slices before adding them to the cake so they will not turn brown.
If you have any left you can store this dessert in an airtight container or cover the dish with plastic wrap. You can refrigerate it for up to 4 days.
If you’re looking for the perfect dessert for your 4th of July, barbecues, birthdays, or a delicious summer treat this Banana Split Cake recipe is just what you need!
Please do not wait to make this Delicious No-Bake Banana Split Cake. Scroll down for the recipe and have a wonderful summer!!
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted, unsalted butter
CREAM CHEESE LAYER
- 12 ounces cream cheese, (room temperature)
- 1/4 cup granulated sugar
- 8 ounces Cool Whip
TOPPINGS
- 3-4 sliced, bananas
- 20 ounces 20 ounce canned crushed pineapple, drained well
- 16 ounces strawberries, hulled and sliced
- 8 ounces Cool Whip
- 1/2 cup chopped, walnuts
- Chocolate syrup and Maraschino cherries
Instructions
- Grease a 9×13-inch baking dish; set aside.
- In a medium bowl, mix the graham cracker crumbs and melted butter, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
- In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.
- Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.
- Cover with the Cool Whip, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight.