This No-Bake Banana Split Cake is the perfect dessert for any occasion, combining all the flavors of a classic banana split in a convenient cake form. Layers of creamy filling, fresh bananas, strawberries, and pineapple sit on top of a buttery graham cracker crust, topped with whipped topping, nuts, and a drizzle of chocolate sauce. It’s an easy, no-bake dessert that’s sure to impress family and friends!
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Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
Graham cracker crumbs form the buttery, slightly sweet base for the cheesecake. - 1/3 cup melted unsalted butter
Melted butter helps bind the crumbs together and creates a rich, firm crust. - 1 teaspoon salt
A touch of salt balances the sweetness and enhances the overall flavor of the crust.
For the Filling:
- 16 ounces cream cheese, softened
Cream cheese is the rich and creamy base for the filling. Make sure it’s softened to avoid lumps. - 1/2 cup granulated sugar
Sugar sweetens the cream cheese and helps create a smooth, creamy texture. - 1 teaspoon vanilla extract
Vanilla adds warmth and depth to the filling, balancing the tanginess of the cream cheese. - 8 ounces whipped topping (Cool Whip)
Whipped topping lightens the cream cheese filling, giving it a fluffy, mousse-like texture.
For the Toppings:
- 3 to 4 bananas, sliced
Bananas add a sweet, creamy layer reminiscent of the classic banana split. - 20 ounces strawberries or raspberries, sliced
Fresh berries provide a burst of color and a tart, fruity flavor. - 20-ounce can crushed pineapple, well-drained
Pineapple adds a tropical sweetness that complements the other fruits. Make sure to drain it well to avoid excess liquid. - 1/2 cup chopped hazelnuts (or any nuts of your choice)
Nuts add crunch and a nutty flavor, balancing the creamy and fruity layers. - 8 ounces whipped topping (Cool Whip)
More whipped topping finishes off the cheesecake, making it light and fluffy. - Chocolate sauce, for drizzling
Chocolate sauce adds a rich, indulgent touch to the finished dessert.
Instructions:
Step 1: Prepare the Crust
- Mix the Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, and salt. Stir until the crumbs are evenly moistened.
- Press into the Pan: Press the crumb mixture into the bottom of a 9×13-inch baking dish, making sure to press it down firmly to create a smooth, even crust.
- Chill: Place the crust in the refrigerator while you prepare the filling, allowing it to firm up.
Step 2: Make the Cream Cheese Filling
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add Sugar and Vanilla: Add the granulated sugar and vanilla extract, beating until fully combined.
- Fold in Whipped Topping: Gently fold in the whipped topping (Cool Whip) until the mixture is light and fluffy.
- Spread the Filling: Spread the cream cheese mixture evenly over the chilled graham cracker crust, making sure to cover the entire surface.
Step 3: Add the Fruit Toppings
- Banana Layer: Arrange the sliced bananas evenly over the cream cheese layer.
- Strawberry Layer: Follow with the sliced strawberries, evenly distributing them over the bananas.
- Pineapple Layer: Spoon the well-drained crushed pineapple over the strawberries, spreading it out to cover the fruit.
Step 4: Add the Final Toppings
- Whipped Topping: Spread the second layer of whipped topping (Cool Whip) over the fruit layers, smoothing it out with a spatula.
- Nuts and Chocolate Sauce: Sprinkle the chopped hazelnuts (or your choice of nuts) over the whipped topping. Drizzle generously with chocolate sauce.
Step 5: Chill and Serve
- Chill: Place the entire dessert in the refrigerator and chill for at least 2 hours (or up to overnight) to allow the flavors to meld and the layers to set.
- Serve: Slice into squares and serve chilled. Optionally, you can add more chocolate sauce or even cherries on top for that classic banana split look.
Serving and Storage Tips:
- Serving: Serve this dessert cold for the best texture. Add an extra drizzle of chocolate sauce, caramel sauce, or even a cherry on top for a fun and colorful presentation.
- Storage: Store any leftovers in the refrigerator for up to 3 days, covered with plastic wrap or in an airtight container. Due to the fresh fruit, it’s best to consume it within a few days.
Helpful Notes:
- Well-Drained Pineapple: Be sure to drain the crushed pineapple thoroughly to avoid excess moisture that could make the dessert soggy.
- Ripeness of Bananas: Use ripe but firm bananas to prevent them from turning mushy. If you’re preparing this dessert in advance, you can brush the banana slices with lemon juice to prevent browning.
- Nut Substitution: If you prefer, you can use walnuts, pecans, or almonds instead of hazelnuts, or leave them out entirely for a nut-free version.
Tips from Well-Known Chefs:
- Chef Alton Brown: “When working with a no-bake crust, firmly pressing it into the pan with the back of a spoon or the bottom of a glass helps it hold together better once chilled.”
- Chef Ina Garten: “For a richer flavor, try using freshly whipped cream in place of store-bought Cool Whip. It adds a light, homemade touch to the dessert.”
Frequently Asked Questions:
Q1: Can I use fresh pineapple instead of canned?
A1: Yes! You can use fresh pineapple, but be sure to chop it finely and drain it well to avoid adding extra moisture.
Q2: Can I make this dessert in advance?
A2: Absolutely! This no-bake cake can be made a day in advance and stored in the fridge. Just make sure to cover it tightly to keep the fruit fresh.
Q3: Can I substitute Greek yogurt for the cream cheese?
A3: Yes, you can substitute part or all of the cream cheese with Greek yogurt for a lighter filling, but the texture will be slightly less rich and creamy.
Q4: Can I use other fruits in this recipe?
A4: Yes! Feel free to add or substitute fruits like raspberries, blueberries, or even peaches. Just ensure the fruit is not too watery to prevent a soggy dessert.
Q5: How can I make this dessert gluten-free?
A5: Simply use gluten-free graham cracker crumbs for the crust to make this dessert gluten-free.
Q6: What can I use if I don’t have Cool Whip?
A6: You can use freshly whipped cream as a substitute. Beat 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form, then use it in place of the Cool Whip.
Q7: Can I add a chocolate layer to this cake?
A7: Yes! You can add a layer of melted chocolate between the crust and the cream cheese layer for an extra indulgent twist.
Q8: How do I prevent the crust from crumbling when I slice the cake?
A8: Make sure to firmly press the graham cracker crust into the pan and chill it well before adding the filling. This helps it hold together when slicing.
Q9: Can I freeze this dessert?
A9: This dessert doesn’t freeze well due to the fresh fruit and whipped topping, so it’s best enjoyed fresh or within a few days of making.
Q10: Can I make this recipe with a chocolate graham cracker crust?
A10: Yes! A chocolate graham cracker crust would be a delicious variation, adding more chocolatey goodness to the dessert.
This No-Bake Banana Split Cake is a delightful, crowd-pleasing dessert that captures the essence of a classic banana split in cake form. With layers of creamy filling, fresh fruit, and a graham cracker crust, it’s the perfect dessert for summer gatherings or family celebrations! Enjoy!
