No Bake Banana Split Dessert Recipe

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/Chill: 4 hours 20 minutes

Total Time: 4 hours 45 minutes

Servings: people

Calories: 600kcal

Author: Becky Hardin - The Cookie Rookie

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.

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Equipment

Ingredients

5 tablespoons salted butter 71 grams, melted
2 cups crushed graham crackers 284 grams (from about 9 cracker sheets)
20 ounces crushed pineapple 567 grams (1 can), drained
2 cups powdered sugar 226 grams
1 cup unsalted butter 226 grams, room temperature (2 sticks)
2 large eggs 100 grams, preferably pasteurized, lightly beaten
1 teaspoon pure vanilla extract 4 grams
7-8 ripe bananas sliced horizontally
12 ounces frozen whipped topping 340 grams (1 container), thawed (SEE NOTE)

Toppings

10 ounces maraschino cherries with stems 283 grams (1 jar), cherries patted dry
1 cup chopped honey roasted pecans 114 grams
¼ cup chocolate syrup 70 grams

Instructions

Combine the melted salted 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.
5 tablespoons salted butter, 2 cups crushed graham crackers
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.
20 ounces crushed pineapple
Beat the powdered sugar and unsalted butter on low speed in the bowl of a stand mixer fitted with the paddle attachment. Turn mixer to medium and beat for 1 minute. Add eggs and vanilla extract and beat on medium-high for 15-20 minutes - the sugar mixture should be pale yellow, fluffy and smooth.
2 cups powdered sugar, 1 cup unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract
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.
7-8 ripe bananas
Cover the bananas completely with the drained crushed pineapple.
Cover and refrigerate 4-24 hours.
When ready to serve, spread the whipped topping over the pineapple layer, top the whipped cream with maraschino cherries and pecans, and drizzle with chocolate sauce.
12 ounces frozen whipped topping, 1 cup chopped honey roasted pecans, 10 ounces maraschino cherries with stems, ¼ cup chocolate syrup

Notes

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.
It’s important to follow the chilling instructions in the recipe to make sure all the layers set up properly. This cake takes a few hours to make, but the majority of that time is waiting for the layers to firm up.
This cake is best served within 24 hours after making it. The acid in the pineapple helps to keep the layer of bananas fresh, but eventually the bananas can soften and discolor.
You can use whipped topping or whipped cream in this recipe. I typically use whipped topping because it’s less work, but if you want to whip your own heavy cream with some sugar, free free. Do not use the aerosol style whipped cream as it will quickly deflate.
You can use any sundae toppings you like to decorate your cake. Any variety of sprinkles, mini chocolate chips, toffee bit, caramel sauce will work.

Storage: Store no bake banana split dessert tightly wrapped with plastic wrap in the refrigerator for up to 2 days.

Nutrition