This Banana Split Cake is a no bake dessert with a graham cracker crust, followed by layers of sweetened cream cheese,
sliced bananas, crushed pineapple, whipped cream, and delicious maraschino cherries on top.
Ingredients:
Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
Filling:1 package (8 ounces) cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 can (20 ounces) crushed pineapple, well drained
4 bananas, sliced
Topping:2 cups whipped topping (such as Cool Whip)
1 cup strawberries, sliced
1/2 cup chopped walnuts or pecans
Chocolate syrup, for drizzling
Maraschino cherries, for garnish
Instructions:
Prepare the Crust:In a medium bowl, combine the graham cracker crumbs and melted butter.
Mix until well combined.Press the mixture evenly into the bottom of a 9×13-inch baking dish.
Refrigerate while preparing the filling.
Make the Filling:
In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Spread the cream cheese mixture evenly over the chilled graham cracker crust.
Layer the well-drained crushed pineapple evenly over the cream cheese mixture.
Arrange the sliced bananas on top of the pineapple layer.
Add the Topping:
Spread the whipped topping evenly over the banana layer.
Sprinkle the sliced strawberries and chopped nuts over the whipped topping.
Drizzle with chocolate syrup.Garnish with maraschino cherries.
Chill and Serve:
Refrigerate the banana split cake for at least 4 hours, or overnight, to allow it to set.
Serve chilled and enjoy!