Prep Time: 15 minutes Chill Time: 2 hours Total Time: 2 hours and 15 minutes Yield: 12 servings Category: Dessert Cuisine: American
Ingredients:
- 2 cups graham cracker crumbs
- 1 cup (2 sticks) unsalted butter, melted
- 8 ounces cream cheese, softened
- 2 cups confectioners’ sugar
- Pinch of salt
- 4 bananas, sliced
- 1 (20-ounce) can crushed pineapple, drained
- 1 (8-ounce) container Cool Whip
- 1/3 cup chopped nuts (optional)
- Maraschino cherries (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Press this mixture into the bottom of the prepared baking dish to create the crust.
- In a large bowl, beat together the softened cream cheese, confectioners’ sugar, and a pinch of salt until the mixture is smooth.
- Spread the cream cheese mixture evenly over the graham cracker crust.
- Arrange the sliced bananas over the cream cheese layer.
- Top the bananas with the drained crushed pineapple.
- Spread the Cool Whip over the pineapple layer, creating a fluffy topping.
- If desired, sprinkle the cake with chopped nuts and garnish with maraschino cherries for that classic banana split look.
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
- Slice, serve, and enjoy this delightful no-bake banana split cake!
Notes:
- This dessert is perfect for summer gatherings and potlucks.
- You can customize it by adding chocolate syrup or chocolate chips for extra indulgence.
How long do you bake the graham cracker crust?