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a slice of banana split cake on a plate drizzled in chocolate syrup

No Bake Banana Split Dessert Recipe

Course: Dessert
Cuisine: American
Prep Time: 25 minutes
freeze: 20 minutes
Total Time: 45 minutes
Servings: 12 people
Calories: 579kcal
This delicious Banana Split Dessert is a no-bake recipe with a graham cracker crust, a cream cheese pineapple layer, bananas, and cream with cherries on top! This is always a crowd pleaser and a perfect summer dessert.
Print Recipe


  • 2 cups confectioners’ sugar
  • 1 cup 2 sticks unsalted butter, softened
  • 2 eggs preferably pasteurized, lightly beaten
  • 1 teaspoon vanilla extract
  • 5 tablespoons salted butter melted
  • 2 cups crushed graham crackers
  • 7-8 medium bananas (perfectly ripe) sliced horizontally
  • 1 20 ounce can crushed pineapple, completely drained
  • 1 12 ounce container frozen whipped topping, thawed (see *note)


  • 1 cup chopped honey roasted pecans
  • Chocolate syrup
  • 1 10 ounce jar maraschino cherries with stems (cherries patted dry)


  • Combine melted butter and graham cracker crumbs in a medium bowl. Press the crumbs into a 9-inch springform pan or 9x13-inch glass baking dish. Set the crust in the freezer (15-20 minutes) while preparing the filling mixture.
  • Drain the pineapple in a mesh strainer and use a rubber spatula to press down firmly on the pineapple to drain all juices. Spread the pineapple over a layer of paper towels to dry a little while preparing the filling.
  • Beat confectioners’ sugar and butter, on low speed, in the bowl of an electric mixer fitted with the paddle attachment. Turn mixer to medium and beat 1 minute. Add eggs and vanilla extract and beat on medium-high 15-20 minutes - the sugar mixture should be pale yellow, fluffy and smooth.
  • Spread the sugar/butter/egg mixture evenly over the chilled crust. (Be sure to cover the crust edge-to-edge and completely so juices from the fruit don’t seep into the crust layer.)
  • Spread a layer of sliced bananas over the filling mixture.
  • Cover the bananas completely with the drained crushed pineapple.
  • Cover and refrigerate 4-24 hours.
  • When ready to serve,
  • Spread whipped cream over the pineapple layer.
  • Top the whipped cream with maraschino cherries and pecans.
  • Drizzle with chocolate sauce.
  • Enjoy!


*Note: Real whipped Sweetened Heavy Whipping Cream can be substituted for the frozen whipped topping. Before adding the cream topping, cover and refrigerate the dessert until ready to serve, then add whipped cream and your favorite toppings right before serving.


Calories: 579kcal | Carbohydrates: 72g | Protein: 5g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 81mg | Sodium: 176mg | Potassium: 414mg | Fiber: 4g | Sugar: 54g | Vitamin A: 762IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 1mg