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A close up picture of a piece of No-Bake Banana Split Dessert.
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4.80 from 5 votes

No-Bake Banana Split Cake

Cool, creamy, and loaded with fresh fruit, this No-Bake Banana Split Cake is the perfect dessert for potlucks, parties, and summer nights.
Prep Time20 minutes
Chill Time2 hours 30 minutes
Total Time2 hours 50 minutes
Course: Dessert
Cuisine: American
Keyword: banana, no bake
Servings: 16 people
Calories: 349kcal
Author: Jess Jankowski
Cost: $17.60

Equipment

  • 13x9 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
US Customary - Metric

Instructions

MAKE CRUST:

  • Spray a 13x9 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