This Banana Split Cake is a no bake dessert with a graham cracker crust, followed by layers of sweetened cream cheese, sliced bananas, crushed pineapple, whipped cream, and delicious maraschino cherries on top.
Ingredients:
Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
Filling:1 package (8 ounces) cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 can (20 ounces) crushed pineapple, well drained
4 bananas, sliced
Topping:2 cups whipped topping (such as Cool Whip)
1 cup strawberries, sliced
1/2 cup chopped walnuts or pecans
Chocolate syrup, for drizzling
Maraschino cherries, for garnish
Instructions:
Prepare the Crust:In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined.Press the mixture evenly into the bottom of a 9×13-inch baking dish. Refrigerate while preparing the filling.
Make the Filling:In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.Spread the cream cheese mixture evenly over the chilled graham cracker crust.Layer the well-drained crushed pineapple evenly over the cream cheese mixture.Arrange the sliced bananas on top of the pineapple layer.
Add the Topping:Spread the whipped topping evenly over the banana layer.Sprinkle the sliced strawberries and chopped nuts over the whipped topping.Drizzle with chocolate syrup.Garnish with maraschino cherries.
Chill and Serve:Refrigerate the banana split cake for at least 4 hours, or overnight, to allow it to set.
Serve chilled and enjoy!
