No-Bake Banana Split Cake Recipe
Ingredients
Crust:
2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1 teaspoon salt
Filling:
16 ounces cream cheese, at room temperature
1/2 cup granulated sugar
8 ounces Cool Whip
1 teaspoon vanilla extract
Toppings:
3 to 4 bananas, sliced
1 (20-ounce) can crushed pineapple, drained
20 ounces strawberries, sliced
8 ounces Cool Whip
1/2 cup hazelnuts, chopped
Chocolate sauce
Directions
Prepare the Crust:
Mix the graham cracker crumbs, melted butter, and salt until well combined.
Press the mixture evenly into the bottom of a greased 9×13-inch dish.
Chill in the refrigerator while preparing the filling.
Make the Filling:
In a large bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Fold in the Cool Whip gently until well combined.
Spread the cream cheese mixture evenly over the chilled crust.
Layer Toppings:
Arrange the sliced bananas evenly over the cream cheese filling.
Spread the drained crushed pineapple over the banana layer.
Layer the sliced strawberries on top of the pineapple.
Top it Off:
Spread the remaining Cool Whip over the top of the layered fruit.
Drizzle chocolate sauce over the Cool Whip.
Sprinkle chopped hazelnuts evenly on top.
Chill and Serve:
Cover the dish and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to set.
Slice into squares and serve chilled.
