If there’s one dessert that instantly transports me to summer celebrations and backyard barbecues, it’s the No-Bake Banana Split Cake. This luscious, layered treat takes everything delightful about a classic banana split – bananas, strawberries, pineapple, fluffy whipped topping, and a hint of chocolate – and transforms it into a no-fuss, crowd-pleasing dessert. Best of all, because you don’t need to turn on the oven, it’s perfect for warm weather (or anytime you want something sweet that doesn’t require baking expertise)! With its beautiful layers and irresistible taste, the No-Bake Banana Split Cake is destined to become a family favorite at your gatherings.

No-Bake Banana Split Cake Recipe - Recipe Image

Ingredients You’ll Need

What I love about this recipe is how every ingredient shines: each one is classic, easy to find, and plays an important role in building those familiar banana split flavors and textures. Here’s what you’ll need, plus a few tips for making your No-Bake Banana Split Cake extra delicious:

Graham cracker crumbs: The buttery crunch base for your cake, adding a sweet and sturdy foundation that’s always a hit.
Unsalted butter (melted): Helps bind the crumbs together and brings a rich, creamy flavor that’s essential for a good crust.
Cream cheese (softened): Delivers a tangy, decadent element that balances the sweetness of the fruit and crust.
Granulated sugar: Sweetens the creamy layer just enough without overpowering the tartness of the fruit.
Whipped topping (such as Cool Whip): Gives this cake its signature cloud-like texture and makes assembling each layer so easy.
Ripe bananas (sliced): Essential for that classic banana split taste; choose bananas that are just ripe for best results.
Crushed pineapple (drained): Adds juicy sweetness and a tropical twist that contrasts perfectly with the creamy layers.
Fresh strawberries (hulled and sliced): Bring gorgeous color and a pop of freshness to every bite.
Instant vanilla pudding mix: Thickens quickly to create a silky smooth layer that helps hold the cake together.
Cold milk: Allows the pudding to set just right – be sure it’s cold to help the instant mix blend properly!
Chopped walnuts or pecans: Provide a little crunch and nutty depth – feel free to swap or skip if there are allergies.
Chocolate syrup: A signature banana split finishing touch for swirls of chocolate on top.
Maraschino cherries: No banana split is complete without these bright, sweet cherries as a final flourish.

How to Make No-Bake Banana Split Cake

Step 1: Build the Crust

Start by mixing your graham cracker crumbs with the melted butter in a medium bowl until every crumb is lightly coated and the mixture holds together when pressed. Pour the mixture into a 9×13-inch pan and use the back of a spoon (or clean hands) to press it firmly and evenly across the bottom for a perfect, cohesive crust. This sturdy base sets the stage for every bite of your No-Bake Banana Split Cake!

Step 2: Whip Up the Cream Cheese Layer

In another bowl, beat the softened cream cheese and granulated sugar together until the mixture is creamy and lump-free. Gently fold in half of the whipped topping to lighten the layer and give it a dreamy texture. Spread this creamy blend over the graham cracker crust, getting right to the edges so every bite is filled with tangy goodness.

Step 3: All About the Fruit

Place your sliced bananas in an even layer on top of the cream cheese spread. Scatter drained, crushed pineapple over the bananas, and follow with a layer of sliced strawberries. These fruit layers are what make the No-Bake Banana Split Cake so vibrant and refreshing – the flavors meld perfectly as the cake chills.

Step 4: The Pudding Layer

In a clean bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes, until it’s thick and smooth. Carefully spread this pudding over the fruit, sealing in all that juicy fruit flavor and giving the dessert structure and silkiness.

Step 5: Top It Off

Spoon the remaining whipped topping evenly over the pudding layer, making sure to cover every inch. Sprinkle chopped walnuts or pecans across the top for added crunch and flavor, then finish with generous drizzles of chocolate syrup (as much or as little as your sweet tooth desires). Finally, just before serving, crown each piece with a cheerful maraschino cherry.

Step 6: Chill and Set

Cover your No-Bake Banana Split Cake and place it in the refrigerator for at least 4 hours (overnight is even better!). This chill time allows the flavors and textures to harmonize and helps the cake keep its lovely layered shape when you slice and serve.

How to Serve No-Bake Banana Split Cake

Garnishes

Right before serving, make your slices look irresistible with extra toppings! More chocolate syrup, a sprinkle of extra nuts, and a whipped cream flourish (plus a maraschino cherry, of course) really bring out the fun, sundae-inspired look of this cake.

Side Dishes

Because No-Bake Banana Split Cake is so indulgent, light and refreshing sides are a perfect match. Try serving it with a simple fruit salad, lemon sorbet, or even a cup of freshly brewed coffee or tea to cleanse the palate between bites.

Creative Ways to Present

For potlucks or parties, consider assembling the cake in individual cups or jars for a portable, mess-free treat. You could even use cookie cutters to press out shapes for a playful twist on serving. A trifle bowl also adds visual drama, letting those gorgeous layers show off in style!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, cover the baking pan tightly with plastic wrap or transfer slices into airtight containers. Stored in the refrigerator, No-Bake Banana Split Cake will keep fresh for up to 3 days. The flavors continue to mingle, making each bite even better the next day!

Freezing

You can freeze this dessert if needed, ideally before adding the whipped topping, nuts, and garnishes. Wrap the pan well in plastic and foil; it will keep for up to 2 months. Thaw in the fridge, then add your toppings and serve – the texture may be slightly softer but still delicious!

Reheating

No reheating required! No-Bake Banana Split Cake is best served cold, straight from the fridge. If frozen, just remember to let it thaw thoroughly before enjoying.

FAQs

Can I use fresh whipped cream instead of Cool Whip?

Definitely! Fresh whipped cream works beautifully in this recipe. Just make sure to stabilize it with a bit of powdered sugar, so it holds up when layered and chilled.

What can I use if I don’t have graham cracker crumbs?

If graham crackers are unavailable, vanilla wafer crumbs or even digestive biscuit crumbs will substitute nicely for the crust. Adjust sweetness to taste if using a different base.

How far ahead can I make No-Bake Banana Split Cake?

This dessert is ideal for making ahead! Prepare up to 24 hours in advance and chill overnight. The layers will set perfectly and flavors become even richer. Add garnishes just before serving to keep them fresh.

Is there a nut-free version?

Absolutely! Simply skip the walnuts or pecans if serving to someone with a nut allergy. The cake is still plenty flavorful and delicious without them.

Can I add other fruits?

Feel free to get creative! Blueberries, raspberries, or even mango make fun, colorful additions. Stick with softer fruits for the best texture and flavor in your No-Bake Banana Split Cake.

Final Thoughts

This No-Bake Banana Split Cake is pure joy, layered with nostalgia and love. Whether you’re sharing it at a picnic or whipping it up on a whim for your family, it’s as easy as it is impressive – and every bite is a celebration. Give this recipe a try, and watch it become a new go-to favorite for all your sweet moments!

No-Bake Banana Split Cake Recipe

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4.7 from 24 reviews

Author: admin
Total Time: 4 hours 25 minutes (including chill time)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the deliciousness of a No-Bake Banana Split Cake, a delightful layered dessert with graham cracker crust, creamy filling, fresh fruits, and a decadent finish. Perfect for summer gatherings or any time you crave a sweet treat!

Ingredients

Scale

Graham Cracker Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted

Cream Cheese Layer:

1 (8-ounce) package cream cheese, softened
1/4 cup granulated sugar
1 (8-ounce) container whipped topping (such as Cool Whip)

Fruit Layers:

4 ripe bananas, sliced
1 (20-ounce) can crushed pineapple, drained
1 pint fresh strawberries, hulled and sliced

Pudding Layer:

1 (3.4-ounce) package instant vanilla pudding mix
1 1/2 cups cold milk

Toppings:

1/2 cup chopped walnuts or pecans
Chocolate syrup for drizzling
Maraschino cherries for topping

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Instructions

Graham Cracker Crust: Mix graham cracker crumbs with melted butter and press into a 9×13-inch pan.
Cream Cheese Layer: Beat cream cheese and sugar, then fold in whipped topping. Spread over crust.
Fruit Layers: Layer bananas, crushed pineapple, and strawberries over the cream cheese layer.
Pudding Layer: Whisk pudding mix with cold milk until thickened. Spread over the fruit layer.
Final Touches: Top with remaining whipped topping, nuts, chocolate syrup, and cherries. Chill for at least 4 hours before serving.

Notes

For best results, chill overnight to allow layers to fully set.
You can use fresh whipped cream stabilized with powdered sugar instead of whipped topping.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American