No-Bake Banana Split Cake



CREDIT: the kitchen is my playground



  • 2 c. graham cracker crumbs
  • 1 c. (2 sticks) unsalted butter
  • 8 oz. cream cheese, softened
  • 2 c. confectioners’ sugar
  • pinch salt
  • bananas
  • 1 (20 oz.) can crushed pineapple, well drained
  • 1 (8 oz.) container Cool Whip non-dairy whipped topping {or homemade whipped cream}
  • 1/3 c. chopped pecans
  • 1 (10 oz.) jar maraschino cherries, drained & patted dry with a paper towel



  1. Melt 1/2 cup butter (1 stick) and blend in graham cracker crumbs with a fork until evenly moistened. Press into the bottom of a 9×13″ pan.
  2. With an electric mixer, blend remaining 1/2 cup (1 stick) butter with cream cheese, confectioners’ sugar, and salt. beat 3 to 4 minutes until fluffy. Spread mixture over graham cracker crumbs.
  3. Slice bananas and arrange evenly over cream cheese mixture; top with crushed pineapple. Spread Cool Whip on top of pineapple; sprinkle with chopped pecans and place cherries on top.
  4. Cover and refrigerate at least 2 to 3 hours, or overnight, before serving.



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