A delicious twist on the classic banana split, transformed into an easy-to-make no-bake dessert cake.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 package (8 oz) cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple, drained
- 2-3 bananas, sliced
- 1 cup strawberries, sliced
- 1 tub (8 oz) whipped topping (like Cool Whip)
- Chocolate syrup and chopped nuts for garnish (optional)
Instructions
- Prepare the Crust:
- In a mixing bowl, combine the graham cracker crumbs and melted butter until evenly moistened.
- Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust. Place in the refrigerator to chill while preparing the filling.
- Prepare the Filling:
- In another bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar and vanilla extract, and beat until well combined and creamy.
- Assemble the Cake:
- Spread the cream cheese mixture evenly over the chilled crust.
- Layer with sliced bananas and strawberries on top of the cream cheese layer.
- Spread the drained crushed pineapple over the fruit layer.
- Final Layer:
- Spread the whipped topping over the pineapple layer, smoothing it out evenly with a spatula.
- Chill and Serve:
- Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
- Before serving, drizzle with chocolate syrup and sprinkle with chopped nuts if desired.
Enjoy your delicious no-bake banana split cake!
