Description

This Banana Split Cake is a delightful no-bake dessert that combines the classic flavors of a banana split into a creamy, layered cake. Featuring a graham cracker crust, a rich cream cheese and pudding filling, and topped with fresh fruits, whipped topping, chocolate syrup, maraschino cherries, and rainbow sprinkles, it’s a perfect treat for any occasion.

Ingredients

Scale

Crust

2 cups graham cracker crumbs
½ cup butter, melted
¼ cup granulated sugar

Cream Cheese Layer

12 ounces cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
8-ounce tub Cool Whip, thawed

Fruit

3 bananas, sliced
12 strawberries, sliced
20-ounce can crushed pineapple, drained well

Pudding Layer

2 boxes (3.4-ounce each) instant banana cream pudding mix
2 cups cold milk
8-ounce tub Cool Whip, thawed

Toppings

Chocolate syrup
Maraschino cherries, stems removed
Rainbow sprinkles

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Instructions

Prepare the crust. In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup granulated sugar. Mix until evenly combined. Press the mixture firmly into the bottom of a 9×13-inch pan to form the crust, then set aside.
Make the cream cheese layer. In a large bowl, beat softened cream cheese with ½ cup granulated sugar and vanilla extract until smooth. Fold in 8 ounces of thawed Cool Whip gently until well combined. Spread this mixture evenly over the prepared graham cracker crust.
Add the fruit. Arrange the sliced bananas, strawberries, and well-drained crushed pineapple evenly over the cream cheese layer.
Prepare the pudding layer and top. In a separate bowl, whisk the instant banana cream pudding mix with cold milk until it thickens, about 2 minutes. Fold in the remaining 8-ounce tub of Cool Whip until smooth. Spread this pudding mixture evenly over the fruit layer.
Chill the cake. Refrigerate the assembled cake for at least 4 hours or until fully set.
Decorate and serve. Before serving, drizzle chocolate syrup over the top, then add maraschino cherries and rainbow sprinkles as a festive garnish.

Notes

Ensure the cream cheese is softened to room temperature for easier mixing and a smoother texture.
Drain the crushed pineapple thoroughly to prevent the cake from becoming soggy.
This cake is best served chilled and should be kept refrigerated.
You can substitute Cool Whip with homemade whipped cream if preferred.
For a more traditional banana split flavor, consider adding chopped nuts under the pudding layer.