No-Bake Banana Split Cake
Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
8 oz cream cheese, softened
1 cup powdered sugar
8 oz whipped topping (like Cool Whip), thawed
4 bananas, sliced
1 (20 oz) can crushed pineapple, drained
1 (10 oz) jar maraschino cherries, drained and halved
1 cup chopped walnuts or pecans
1/2 cup chocolate syrup
1/2 cup caramel syrup
Whipped cream (optional for garnish)
Directions:
Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs and melted butter.
Press the mixture evenly into the bottom of a 9×13-inch baking dish to form the crust. Refrigerate for 10-15 minutes to set.
Make the Cream Layer:
In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
Fold in the whipped topping until fully combined.
Spread this mixture evenly over the chilled graham cracker crust.
Assemble the Cake:
Layer the sliced bananas over the cream cheese mixture.
Evenly spread the drained crushed pineapple on top of the bananas.
Add Toppings:
Sprinkle the chopped nuts evenly over the top.
Drizzle the chocolate and caramel syrups across the cake for a decorative and flavorful touch.
Chill and Serve:
Refrigerate the cake for at least 4 hours, or until fully set.
Before serving, garnish with whipped cream and maraschino cherries if desired.
Prep Time: 15 minutes | Chill Time: 4 hours | Total Time: 4 hours 15 minutes
Kcal: Approx. 380 kcal per serving | Servings: 12