Banana Split Cake (no bake)

A square of banana split cake on a white plate.

5 from 1 vote

Banana Split Cake starts with a graham cracker crust, layers of pineapple, bananas, and whipped topping, then topped off with some maraschino cherries.

Prep Time30

Chill Time2

Total Time2 30

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 433kcal

Author: Keri

Equipment

1 Food Processor optional
1 Hand Mixer

Ingredients

2 cups Graham Cracker Crumbs (about 1 ½ sleeves)
¾ cup Granulated Sugar
½ cup Butter melted
16 ounces Cream Cheese softened
1 ½ cups Powdered Sugar
4 Bananas sliced
20 ounces Crushed Pineapple canned, drained
16 ounces Whipped Topping Cool Whip
¼ cup Peanuts coarsely chopped
15 Maraschino Cherries drained

Instructions

In a food processor, pulse the graham crackers until fine crumbs. *
Next, combine graham cracker crumbs and granulated sugar together.
Add the melted butter and stir the crumbs, sugar, and butter until completely mixed.
Press the graham cracker mixture into the bottom of a 9 by 13 inch cake dish in a flat layer. Refrigerate until set.
In a mixing bowl, beat the cream cheese and powdered sugar with a hand mixer.
Spread the cream cheese filling in an even layer over the buttery graham cracker crust.
Place the sliced bananas over the cream cheese layer.
Next, add a layer of the well drained pineapple.
Add a layer of whipped topping over the fruit filling.
Add crushed peanuts and maraschino cherries to the top of the cake.
Refrigerate until completely chilled. Serve cold.

Notes

* If you do not have a food processor, you can use a Zip-loc bag and a rolling pin to crush the graham crackers.

Nutrition