No-Bake Banana Split Cake


  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 cups whipped topping, divided
  • 4 bananas, sliced
  • 1 can (20 oz) crushed pineapple, drained
  • 1 cup strawberries, sliced
  • 1/2 cup walnuts, chopped
  • 1/2 cup chocolate syrup
  • 1/4 cup maraschino cherries, for garnish


  1. In a bowl, mix together graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9×13 inch dish to form the crust. Refrigerate while preparing the filling.
  2. In another bowl, beat cream cheese and granulated sugar until smooth. Fold in 1 cup of whipped topping. Spread this mixture over the chilled crust.
  3. Layer the sliced bananas, drained pineapple, and sliced strawberries over the cream cheese layer.
  4. Spread the remaining 1 cup of whipped topping over the fruits, and sprinkle with chopped walnuts.
  5. Drizzle chocolate syrup over the top and decorate with maraschino cherries.
  6. Refrigerate for at least 4 hours, or overnight, before serving to allow the flavors to meld and the cake to set.

Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes

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