No Bake Banana Split Dessert

I know that summertime calls for easy and delicious desserts. This No-Bake Banana Split Cake is the perfect answer to those hot days when you crave something sweet but don’t want to heat up the kitchen. Enjoy this delightful treat within minutes of preparation, and savor the delightful taste of summer.

This No-Bake Banana Split Cake will stay fresh for up to four days in the fridge, but it’s best enjoyed on the first day. Keep in mind that bananas might start to spoil around the fifth or sixth day.

Can I use a different type of crust for the No-Bake Banana Split Cake?

Absolutely! While graham cracker crust is the traditional choice, you can also experiment with other options such as crushed cookies (like Oreos or vanilla wafers) or even a pretzel crust for a sweet and salty twist.

How can I prevent the bananas from browning in the No-Bake Banana Split Cake?

To minimize browning, brush the sliced bananas with a little lemon or pineapple juice before arranging them on the cake. This will help slow down the oxidation process and keep your bananas looking fresh.

Can I freeze the No-Bake Banana Split Cake for later use?

While it’s possible to freeze the cake, the texture of the fruit and whipped topping may be affected upon thawing. If you decide to freeze the cake, wrap it tightly in plastic wrap and aluminum foil and consume it within one month. To serve, let the cake thaw in the refrigerator for several hours before enjoying it.

Join me in my kitchen as I guide you through the preparation of this scrumptious cake.

Ingredients:

Crust:

• 2 cups (198 grams) crushed graham crackers
• 1/2 cup (113 grams) melted unsalted butter

Cream Cheese Layer:

• 12 ounces (340 grams) of cream cheese
• 1/4 cup (56 grams) of granulated sugar
• 8 ounces frozen whipped topping (1/2 package)

Fruit Topping and Decorations:

• 3-4 ripe bananas, sliced
• 1 can pineapple chunks, drained
• 1 1/3 cup (265 grams) of fresh strawberries, sliced
• 8 ounces frozen whipped topping (1/2 package)
• 1/2 cup (57 grams) chopped walnuts
• Chocolate syrup
• Maraschino cherries

Step-by-Step Instructions:

1. Lightly grease a 9×13-inch (23×33 cm) baking dish.
2. In a medium-sized mixing bowl, combine the crushed graham crackers and melted butter until thoroughly mixed. Press this mixture into the prepared baking dish and place it in the refrigerator to chill.
3. In a separate bowl, blend the cream cheese and granulated sugar until smooth. Gently fold in the whipped topping. Spread this mixture evenly over the chilled graham cracker crust.
4. Arrange the banana slices on top of the cream cheese layer. Follow with a layer of pineapple chunks and then a layer of sliced strawberries.
5. Spread the remaining whipped topping over the fruit layers, smoothing the surface. Sprinkle the chopped walnuts over the top, drizzle with chocolate syrup, and garnish with maraschino cherries.
6. Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld together.
7. Store any leftovers in an airtight container in the refrigerator for up to 4 days.