No-Bake Banana Split Cake with Pineapple and Strawberries
This layered dessert has everything you love about a banana split: bananas, pineapple, strawberries, nuts, chocolate syrup and a cherry on top, all on a buttery graham cracker crust. It needs no oven, just time in the fridge to set. It is a fun, colorful dessert for summer parties and potlucks.
Preparation Steps
Stir the graham cracker crumbs and melted butter together until evenly moistened. Press firmly into the bottom of a 9x13-inch (23x33 cm) dish and refrigerate while you make the filling.
Beat the cream cheese, sugar and vanilla until smooth and creamy. Spread it evenly over the chilled crust.
Press the pineapple in a sieve to remove as much juice as possible, then spread it over the cream cheese layer.
Arrange the banana slices in an even layer over the pineapple.
Spread the whipped topping over the bananas, covering them completely to help keep them from browning.
Scatter the strawberries and nuts over the top.
Cover and refrigerate for at least 4 hours, or overnight, until set. Drizzle with chocolate syrup and add the cherries just before serving.
Tips & Variations
- Drain the pineapple very well; extra juice will make the crust soggy.
- Use homemade sweetened whipped cream instead of whipped topping, or add a layer of sliced kiwi for color.
- Keep covered in the fridge and eat within 2 days, as the bananas soften and darken over time.
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