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Banana Split Cake (No Bake)

The American Palate
This No-Bake Banana Split Cake is a show-stopping layered dessert with a graham cracker crust, creamy cheesecake filling, fresh bananas, pineapple, and strawberries, all topped with whipped cream, chocolate drizzle, and cherries. It’s fruity, fluffy, and perfect for summer parties or potlucks!
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Prep Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Servings 12
Calories 380 kcal

Ingredients
  

For the Crust

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter melted

For the Filling

  • 8 ounces cream cheese softened
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream whipped

For the Fruit Layer

  • 3 bananas sliced
  • 1 cup pineapple crushed, drained
  • 1 cup strawberries sliced

For the Topping

  • 2 cups whipped cream
  • ¼ cup walnuts or pecans, chopped
  • chocolate syrup for drizzling
  • maraschino cherries for garnish

Instructions
 

  • Mix the graham cracker crumbs and melted butter, then press into a 9x13-inch dish. Chill.
  • Beat the cream cheese, sugar, and vanilla. Fold in whipped cream. Spread over crust. Chill.
  • Layer the fruit: bananas, pineapple, and strawberries.
  • Top with whipped cream, chopped nuts, chocolate syrup, and maraschino cherries.
  • Refrigerate for at least 4 hours or overnight. Serve cold.

Notes

  • Make Ahead: This dessert is perfect for making a day in advance.
  • Fruit Tips: Pat pineapple dry with paper towels to avoid excess moisture.
  • Topping Variations: Try crushed peanuts, sprinkles, or extra chocolate drizzle for fun customization.
  • Serving Tip: Use a clean knife for each cut to preserve neat layers.