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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:
- Crush the graham crackers using a blender or place them in a zip-lock bag and crush them with a rolling pin.
- Mix the graham cracker crumbs, granulated sugar, and melted butter in a bowl until you achieve a sand-like texture.
- 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.
- Refrigerate the crust while preparing the filling.
For the Filling:
- In a large mixing bowl, cream the softened butter using a stand mixer or handheld whisk.
- Add the softened cream cheese and sugar, whisking until well combined.
- Incorporate the whipping cream (or Cool Whip), Instant Vanilla pudding, condensed milk, and confectioners’ sugar, whisking until combined.
- Gradually add cold milk, folding to form soft peaks and a thick, creamy batter.
Construction:
- Remove the cooled crust from the refrigerator.
- Layer half of the sliced bananas over the crust.
- Spread 1/3 of the cream filling over the bananas and flatten it out.
- Add a layer of crushed pineapple without pressing it into the filling.
- Spread another 1/3 of the cream filling over the pineapple.
- Finish with the remaining sliced bananas and the rest of the cream filling.
For the Topping:
- Top the cake with sliced bananas, crushed graham crackers, chopped pecans, and maraschino cherries.
- Cover the dish with plastic wrap and refrigerate for at least 3 hours or overnight.
- Serve the No-Bake Banana Split Cake cold and enjoy!