how to make no-bake banana split cake


For the dough

2 cups (198 g) graham cracker crumbs
½ cup (113 g) unsalted butter, melted

For the cream cheese layer

12 oz (340 g) cream cheese, room temperature
¼ cup (50 g) granulated sugar
8 oz (227 g) Cool Whip

For the fruit and toppings

3 to 4 bananas, sliced
1 – 20 oz (567 g) can crushed pineapple, well drained
16 oz (454 g) strawberries, hulled and sliced
8 oz (227 g) Cool Whip
½ cup (57 g) nuts, chopped
Chocolate syrup
Maraschino cherries


Grease a 9 × 13-inch rectangular baking dish, then set aside.

In a medium bowl, combine graham cracker crumbs and melted butter with a fork, stirring until all crumbs are evenly moistened.

Pour the mixture into the dish and press into an even layer. Refrigerate while preparing the next layer.

In a medium bowl, using a stand mixer or hand mixer, mix cream cheese and sugar on medium speed until light and fluffy, about 3 minutes.

Using a rubber spatula, add the Cool Whip and gently mix until well combined with the rest.

Spread the cream cheese mixture over the top of the graham cracker crust.

Arrange banana slices in a single layer on top of the cream cheese filling, then top with an even layer of crushed pineapple.

Continue by covering with an even layer of sliced strawberries.

Cover with the Cool Whip, smoothing the top.

Sprinkle with chopped nuts.

Drizzle with chocolate syrup and top with maraschino cherries.

Refrigerate for at least 4 hours or overnight.


Leftovers can be stored in a container with a lid in the refrigerator for up to 4 days.

You can use fresh whipped cream in place of the Cool Whip, both for filling and topping. If you do, however, you can store the leftovers for up to 2 days, as fresh whipped cream tends to liquefy in the refrigerator.