No-Bake Banana Split Cake

No-Bake Banana Split Cake is a delicious and easy dessert that combines all the flavors of a classic banana split, but without the need for baking. It’s perfect for hot summer days or when you’re short on time but want to impress your guests with something sweet and indulgent. Here’s a simple recipe:

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs (or crushed vanilla wafer cookies)
• 1/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted

For the cream filling:

• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 (8 oz) container whipped topping (like Cool Whip)
• 1 tsp vanilla extract

For the topping:

• 2 bananas, sliced
• 1/2 cup crushed pineapple, drained
• 1/2 cup chocolate syrup
• 1/4 cup maraschino cherries, drained and halved
• 1/2 cup chopped walnuts or pecans (optional)
• Whipped cream (optional, for garnish)

Instructions:

1. Prepare the Crust:
   • In a medium bowl, mix together the graham cracker crumbs and sugar.
   • Add the melted butter and stir until the mixture is evenly moistened.
   • Press the mixture into the bottom of a 9×13-inch baking dish to form a crust. Use the back of a spoon to pack it down tightly. Set aside.
2. Make the Cream Filling:
   • In a large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. You can use a hand mixer or stand mixer for this step.
   • Gently fold in the whipped topping and vanilla extract. Mix until fully combined and smooth.
3. Assemble the Cake:
   • Spread the cream cheese mixture evenly over the prepared graham cracker crust.
   • Layer the sliced bananas evenly over the cream filling.
   • Sprinkle the drained crushed pineapple over the bananas.
4. Add the Toppings:
   • Drizzle chocolate syrup over the entire cake.
   • Add the maraschino cherry halves on top, along with the chopped nuts (if using).
   • Optionally, top with additional whipped cream if desired for extra fluffiness.
5. Chill:
   • Refrigerate the banana split cake for at least 4 hours, or preferably overnight. This allows the flavors to meld and the cake to firm up, making it easier to slice.
6. Serve:
   • Slice into squares and serve chilled. Enjoy your delicious and creamy no-bake banana split cake!

Tips:

• For a firmer crust: Press the graham cracker crust firmly into the bottom of the pan and refrigerate it for 30 minutes before adding the filling. This will help it hold together better when you slice it.
• Toppings: You can get creative with your toppings. Consider adding a drizzle of caramel sauce, extra nuts, or even some mini chocolate chips for added texture and flavor.
• Storage: Keep leftovers covered in the refrigerator for up to 3-4 days.

This No-Bake Banana Split Cake is the ultimate easy dessert that brings the fun of banana splits into a shareable, no-bake form—perfect for any occasion!