Easy No-Bake Banana Split Cake

Southern Style Banana Split Cake

One of my favorite no-bake desserts growing up and even today is my Momma’s Banana Split Cake. As a kid, Momma would make this dessert on occasion, and when she did, it was such a treat. I started making this for my family, and you can bet it doesn’t last long with its buttery graham cracker crust topped with all the familiar flavors of a banana split, including the cherry on top!

July in the south is hot! This year, especially, it has been consistently hitting three digits. When it’s this hot, the last thing you want to do is turn on the hot oven. This banana split cake has a way of cooling you down, satisfying that sweet tooth, and will be devoured by everyone. It’s a great dessert for cookouts or gatherings as long as you can keep it refrigerated before serving.

Like many no-bake cakes, a great foundation starts with an exceptional graham cracker crust. This crucial base sets the stage for the delightful layers. To make the graham cracker crust base, you will need just a few things.

• Graham Cracker crumbs
• Butter
• Sugar

I have never used the pre-made graham cracker pie shells, but I suppose it would be good.

What you Will Need

• 9×13-inch pan
• Mixing bowls
• Food processor for grinding the graham cracker crumbs
• Measuring cups

Recipe

Ingredients

Let me break it down nice and easy. Everything here is simple, and you might already have most of it in your kitchen.

Graham Cracker Crust:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup granulated sugar

Cream Cheese Layer:

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 2 (8 oz) containers of whipped topping (like Cool Whip) or Homemade Whipped Cream

Fruit Layers:

• 3-4 ripe bananas, cut into round slices
• 1 can (20 oz) crushed or chunks of pineapple, very well drained
• 1 pint strawberries, hulled and sliced in half
• Puts a few Maraschino cherries in the mix. Save some for the topping

Topping:

• 1 container (8 oz) whipped topping (like Cool Whip) or Homemade Whipped Cream
• Chocolate syrup
• Chopped walnuts or pecans
• Maraschino cherries

Step-by-Step Instructions

1. Make the Crust: Start with the graham cracker crust. Use a food processor to grind 2 cups of graham crackers into crumbs. Next, in a medium bowl, mix together the crumbs, sugar, and melted butter until they look like wet sand. Press it evenly into a 9×13-inch pan. You can use the back of a measuring cup or glass to pack down the mixture into the pan. Put it in the fridge to cool while you move on to prepping the next layer.
2. Cream Cheese Filling: In another bowl, beat the softened cream cheese and powdered sugar until smooth. Fold in one container of whipped topping until it’s nice and fluffy. Spread this over the chilled crust.
3. Building Fruit Layers:
   • Banana layer: Start with the Banana layer. Peel and slice your bananas into thin rounds. Lay them in a single layer over the cream mixture. If you’re making this a few hours ahead, you can lightly brush the banana slices with lemon juice or pineapple juice to keep them from browning.
   • Pineapple layer: Make sure your pineapple is drained really well—press it with a spoon in a strainer if needed. Sprinkle it over the banana layer.
   • Strawberry layer: Add a layer of sliced strawberries on top of the pineapple. You can arrange them neatly or scatter them around—it all tastes the same in the end.
   • Optional: For an added surprise, place a few Maraschino cherries over the strawberry layer. Save some for the topping.
4. Whipped Topping Layer: Now spread the second (8 oz) container of whipped topping over the whole thing. This seals in the fruit and gives it that beautiful “frosted” look.
5. Toppings: Add toppings; Maraschino cherries, walnuts or pecans, drizzling chocolate syrup.

Cover and chill for at least 4 hours, or overnight if you can wait that long. 😋

Tips and Variations

• Make it ahead: This dessert gets better as it chills. The layers meld together, and it cuts cleaner the longer it sits.
• Make it nut-free: Skip the nuts if you’re serving guests with allergies.
• Add a twist: Try mini chocolate chips, crushed cookies, or even a strawberry glaze on top.
• Serving tip: For the cleanest slices, use a sharp knife dipped in hot water. Wipe it between cuts.

Storage

If you have any leftovers, cover the dish tightly with plastic wrap or foil and store in the refrigerator. It will stay good for 3-4 days. The bananas may darken a bit by then, but it’s still good. You can assemble the cake up to the day ahead, just wait to add the final toppings until closer to the serving time.

Final Thoughts

Whenever we have a gathering, I like to prepare this dessert. People of all ages love this dessert, especially the kids. It’s a simple dessert to prepare and will bring smiles to faces with every bite. Let’s be honest, when it hot outside, whenever you don’t have to bake something, it’s a winner in my book.