No-Bake Banana Split Cake
Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
For the Filling:
1 (8 oz) package cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
For the Layers:
3-4 ripe bananas, sliced
1 (20 oz) can crushed pineapple, well-drained
1 (8 oz) container whipped topping (such as Cool Whip)
1/2 cup maraschino cherries, halved
1/2 cup chopped walnuts or pecans (optional)
Chocolate syrup, for drizzling
Instructions:
1. Make the Crust:
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture into the bottom of a 9×13-inch baking dish to form an even layer. Refrigerate while preparing the filling.
2. Make the Cream Cheese Filling:
In a large bowl, beat the softened cream cheese and butter together until smooth.
Add the powdered sugar and vanilla extract, and continue beating until light and creamy.
3. Assemble the Layers:
Spread the cream cheese mixture evenly over the chilled graham cracker crust.
Layer the sliced bananas over the cream cheese layer.
Spread the drained crushed pineapple evenly over the bananas.
4. Add Whipped Topping and Garnishes:
Spread the whipped topping over the pineapple layer.
Garnish the top with halved maraschino cherries and chopped nuts (if using).
5. Drizzle and Chill:
Drizzle chocolate syrup over the top for a finishing touch.
Cover the dessert and refrigerate for at least 4 hours (or overnight) to allow it to set.
6. Serve:
Slice and serve chilled. You can add more toppings like extra chocolate syrup, nuts, or even sprinkles for extra fun!