Description
This no-bake banana split dessert is a quick and easy layered treat featuring a buttery graham cracker crust, a creamy cheesecake layer, fresh bananas, crushed pineapple, and whipped topping, finished with classic sundae toppings like walnuts, chocolate syrup, and cherries. Perfect for summer parties, BBQs, or a simple family dessert.
Ingredients
Scale
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For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
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For the Creamy Layer:
- 1 (8-ounce) block plain cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 16 ounces Cool Whip, thawed (or 4 cups homemade whipped cream)
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For the Fruit Layer:
- 4 bananas, sliced
- 1 (20-ounce) can crushed pineapple, drained
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For the Toppings (Optional but Recommended):
- Chopped walnuts
- Maraschino cherries
- Chocolate syrup or sprinkles
Instructions
- Prepare the Crust: Mix graham cracker crumbs and melted butter. Press firmly into a greased 9×13-inch baking dish and refrigerate.
- Make the Creamy Layer: Beat cream cheese until smooth. Add powdered sugar and vanilla, then fold in 8 ounces of Cool Whip. Spread over the crust.
- Add the Fruit: Arrange banana slices evenly over the cream cheese layer. Spread drained crushed pineapple on top.
- Top It Off: Cover with the remaining Cool Whip, ensuring an even layer.
- Chill & Serve: Refrigerate for at least 4 hours (overnight is best). Before serving, garnish with walnuts, chocolate syrup, and cherries. Slice and enjoy!
Notes
- Store in the fridge for up to 3 days.
- Prevent bananas from browning by tossing them in a little lemon juice.
- Use gluten-free graham crackers for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American