This No-Bake Banana Split Cake combines a buttery graham cracker crust, creamy cheesecake layer, fresh fruit, and whipped topping for an easy summer dessert that’s perfect for potlucks, BBQs, and family gatherings.
Table of Contents
No-Bake Banana Split Dessert
If this is your first time making a layered no-bake dessert, these simple tips will help you achieve beautiful, clean layers and the best texture for clean slices when serving.
- Pack the crust firmly. Use the bottom of a measuring cup or glass to press the graham cracker mixture into an even, tight layer. This keeps it from getting crumbly.
- Don’t skip freezing the crust. Chilling the crust for 15-20 minutes helps it firm up before adding the layers.
- Drain the pineapple really well. Excess liquid can make it watery and prevent it from setting properly.
- Chill the cake for at least 3 hours. I have found this to be the minimum time to ensure proper setting.
- Soften the cream cheese before mixing. For a smooth and creamy filling, make sure your cream cheese is softened at room temperature before beating it with the sugar and vanilla.
Ingredients & Estimated Cost:
Recipe Cost: $17.60
Per Serving: $1.10
Here is everything you need to make this vintage dessert, along with a few substitution recommendations.
- Graham cracker crumbs (2 cups – $2.15) – Substitute with vanilla wafers or golden Oreos.
- Granulated sugar (¾ cup – $0.31) – This is for the crust and cream cheese filling.
- Unsalted butter (½ cup – $1.00) – Use salted butter for the best taste.
- Cream cheese (12 ounces – $3.27) – Be sure to soften the cream cheese for better mixing.
- Vanilla Extract (1 teaspoon – $0.35) – Use this recipe to make homemade Vanilla for a cost-effective recipe.
- Cool Whip (16 ounces – $3.48) – You can use homemade whipped cream, but it just may not be as stable as store-bought. You’ll need 4 cups of homemade whipped cream.
- Bananas (3 – $0.81) – Use firm bananas and slice them right before adding them to the dessert.
- Strawberries (12 medium – $1.50) – Raspberries or peaches can be used as alternatives.
- Crushed pineapple (20 oz can – $1.78) – You can also use pineapple tidbits.
- Instant banana cream pudding (2 boxes – $2.56) – Substitute with vanilla or cheesecake pudding mix.
- Milk (2 cups – $0.39) – Whole milk creates the thickest pudding, but you can also use 2%.
The recipe cost is calculated based on the required amounts and may vary due to fluctuating grocery prices.
How To Make No-Bake Banana Split Cake
- Combine crumbs in a medium bowl with ¼ cup sugar and melted butter, and mix well.
- Press the crumbs into a greased 9×13-inch baking pan. Freeze for 15-20 minutes or until set.
- In a large bowl, beat cream cheese until smooth (1-2 minutes). Add sugar and vanilla, and beat until smooth (1-2 minutes).
- Fold in Cool Whip until smooth.
- Whisk the pudding mix and milk together in a large bowl until smooth and slightly thickened. Place the bowl in the refrigerator for 5-10 minutes to let the pudding thicken.
- Remove the pan from the freezer and evenly spread the cream cheese layer over the graham cracker crust.
- Place sliced bananas on the cream cheese layer.
- Add a layer of sliced strawberries and drained pineapple.
- Spread pudding evenly over the fruit.
- Top with a container of Cool Whip. Chill in the refrigerator for at least 3 hours or overnight.
- Serve with additional toppings of your choice (optional).
Recipe FAQs
Can I make No-Bake Banana Split Cake ahead of time?
Absolutely. Make it up to 24 hours in advance and chill it covered in the refrigerator until ready to serve.
Why is my dessert watery?
The most common cause is from not draining the pineapples or drying the strawberries from adding them to the dessert.
What toppings go well with No-Bake Banana Split Cake?
Chocolate syrup, Maraschino cherries, chopped pecans, sprinkles, walnuts, toasted coconut, and extra fruit slices are some of my favorite toppings.
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No-Bake Banana Split Cake
Recipe Cost 17.60 Serving Cost 1.10Cool, creamy, and loaded with fresh fruit, this No-Bake Banana Split Cake is the perfect dessert for potlucks, parties, and summer nights.
Servings: 16 people
Equipment
- 13×9 baking dish
- measuring cups
- Liquid measuring cup
- mixing bowls
- Measuring spoons
- rolling pin or food processor
- handheld mixer or Stand mixer
- rubber scraper
- cutting board
- chef's knife
Ingredients
GRAHAM CRACKER CRUST:
- 2 cups graham cracker crumbs (about 10-12 full crackers)
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
CREAM CHEESE FILLING:
- 12 ounces cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounce tub thawed Cool Whip
FRUIT FILLING:
- 3 large bananas sliced
- 12 medium strawberries cleaned and sliced
- 20 ounce can crushed pineapple drained well
PUDDING LAYER:
- 2 (3.4-ounce boxes) instant banana cream pudding mix
- 2 cups cold milk
TOPPINGS:
- 8 ounce tub thawed Cool Whip
ADDITIONAL TOPPINGS (all optional):
- ¼ cup chocolate syrup or hot fudge sauce
- 16 Maraschino cherries
- 2 Tablespoons chopped pecans
- 2 Tablespoons sprinkles
Instructions
MAKE CRUST:
- Spray a 13×9 baking dish with non-stick cooking spray.
- Add crumbs to a medium bowl and stir in ¼ cup sugar and melted butter and mix until well combined.
- Press the crumbs into the prepared pan.
- Freeze for 15-20 minutes or until set.
MAKE CREAM CHEESE FILLING:
- In a large bowl, beat cream cheese until smooth, about 1-2 minutes.
- Pour in sugar and vanilla and beat until smooth, about 1-2 minutes.
- Fold in Cool Whip until smooth.
MAKE PUDDING:
- In a large bowl, whisk together pudding mix and milk until smooth and slightly thickened.
- Place the bowl in the refrigerator for 5-10 minutes for the pudding to thicken.
ASSEMBLE:
- Remove the pan from the freezer and spread the cream cheese layer evenly over the graham cracker crust.
- Place sliced bananas on top of the cream cheese layer followed by a layer of sliced strawberries.
- Spread the drained pineapple evenly over the fruit.
- Spread pudding evenly over the pineapple.
- Top with a container of Cool Whip and spread into an even layer.
- Chill in the refrigerator for at least 3 hours or overnight.
- Serve with additional toppings of your choice.
Notes
Storage Tips:
- Store: Leftovers can be stored in the refrigerator, covered, for 1-2 days.
- Freeze: For longer storage, freeze the entire cake. Wrap the pan tightly in two layers of plastic wrap, followed by two layers of aluminum foil. When properly frozen, the cake will keep for 2-3 months. Then, thaw the cake overnight in the refrigerator or for 2-3 hours at room temperature before serving.
Recipe Tips:
- Pack the crust firmly.
- Don’t skip freezing the crust.
- Drain the pineapple really well.
- Chill the cake for at least 3 hours.
- Soften the cream cheese before mixing.
Nutrition
Serving: 1slice | Calories: 349kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 183mg | Potassium: 276mg | Fiber: 2g | Sugar: 32g | Vitamin A: 598IU | Vitamin C: 11mg | Calcium: 109mg | Iron: 1mg
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Laura R. says
Delicious! Do the sliced strawberries and pineapple go on top of the bananas then the pudding? The recipe says the fruit goes on top of the bananas and the pudding goes on top of the bananas. Which is it? Does it matter?
Jess Jankowski says
Hi Laura, Place sliced bananas on the cream cheese layer.
Add a layer of sliced strawberries and drained pineapple and then spread pudding evenly over the fruit. Enjoy!
Amanda says
Each bite was a burst of flavor. Fantastic No-Bake Banana Split Cake recipe!
Heron says
It was delicious and easy to make but SUPER sweet and heavy. It’s definitely a ‘tiny serving’ kind of dessert.
Taryn says
My kids loved this! And I loved how easy it was. Perfect for a hot day when I didn’t want to turn on the oven.
Claudia Lamascolo says
This was the prettiest along with tastiest dessert I ever made