Easy No-Bake Banana Split Cake Recipe

No-Bake Banana Split Cake is a delightful solution to your cravings for banana splits. Many people love this no-bake version because it’s simple and satisfyingly sweet, with the creamy texture of bananas and filling. Plus, the crunchy topping is like a cherry on top that we all adore.

So why wait? Let’s dive into the step-by-step instructions for making this delicious No-Bake Banana Split Cake at home without any fuss. Cheers!

Recipe Overview

Preparation Time: 20 minutes

Freezing Time: 3 hours

Total Time: 3 hours 20 minutes

Servings: 8 to 10

Ingredients:

For the Base:

• 1 2/3 cups Graham Cracker crumbs (or 12 to 14 sheets)
• ½ cup + 2 tbsp Unsalted Butter, melted
• 4 tbsp Granulated Sugar

For the Filling:

• 3 to 4 Firm Bananas, sliced ¼ inch thick
• 1 ½ cups Crushed Pineapple
• ½ cup Unsalted Butter, softened
• 1 cup Cream Cheese, softened
• 1 cup Whipping Cream or Cool Whip, thawed
• 1 cup Instant Vanilla Pudding
• ½ cup Confectioners’ Sugar
• 4 tbsp Condensed Milk
• 1 1/3 cups Cold Milk

For the Topping:

• 2 Firm Bananas, sliced ¼ inch thick
• ¼ cup Pecans, chopped
• ¼ cup Graham Cracker crumbs
• 1 cup Maraschino Cherries, drained and dried

Method:

For the Base:

1. Crush the graham crackers using a blender or place them in a zip-lock bag and crush them with a rolling pin.
2. Mix the graham cracker crumbs, granulated sugar, and melted butter in a bowl until you achieve a sand-like texture.
3. Pour the mixture into a 7×11 inch casserole dish and press it down evenly with the back of a spoon or a flat-bottomed cup.
4. Refrigerate the crust while preparing the filling.

For the Filling:

1. In a large mixing bowl, cream the softened butter using a stand mixer or handheld whisk.
2. Add the softened cream cheese and sugar, whisking until well combined.
3. Incorporate the whipping cream (or Cool Whip), Instant Vanilla pudding, condensed milk, and confectioners’ sugar, whisking until combined.
4. Gradually add cold milk, folding to form soft peaks and a thick, creamy batter.

Construction:

1. Remove the cooled crust from the refrigerator.
2. Layer half of the sliced bananas over the crust.
3. Spread 1/3 of the cream filling over the bananas and flatten it out.
4. Add a layer of crushed pineapple without pressing it into the filling.
5. Spread another 1/3 of the cream filling over the pineapple.
6. Finish with the remaining sliced bananas and the rest of the cream filling.

For the Topping:

1. Top the cake with sliced bananas, crushed graham crackers, chopped pecans, and maraschino cherries.
2. Cover the dish with plastic wrap and refrigerate for at least 3 hours or overnight.
3. Serve the No-Bake Banana Split Cake cold and enjoy!