No-Bake Banana Split Cake

No-Bake Banana Split Cake is a delightful dessert that combines the classic flavors of a banana split into an easy-to-make cake. Perfect for any occasion, this dessert doesn’t require an oven, making it simple to prepare during hot summer days or for family gatherings. With layers of creamy filling, sliced fruits, and a crunchy topping, this cake is sure to impress everyone at your table.

Why Make This Recipe

Making No-Bake Banana Split Cake is a great choice for several reasons. First, it is quick and requires no baking, which means less time in the kitchen and an easier cleanup. Second, the combination of flavors—sweet bananas, juicy strawberries, and creamy filling—makes it a crowd-pleaser. Lastly, it can be prepared in advance, allowing you to enjoy your time with friends and family rather than worrying about dessert!

How to Make No-Bake Banana Split Cake

Ingredients

8 ounces Cool Whip (for topping)
16 ounces cream cheese, at room temperature
20 ounces strawberries, sliced
1/2 cup hazelnuts, chopped
1/2 cup granulated sugar
3 to 4 bananas, sliced
2 cups graham cracker crumbs
1 teaspoon vanilla extract
1/3 cup unsalted butter, melted
1 teaspoon salt
1 20-ounce can crushed pineapple, drained
Chocolate sauce (for drizzling)

Directions

In a mixing bowl, combine the graham cracker crumbs, melted butter, and salt until well mixed.
Press the mixture into a greased 9×13 inch dish to create a solid base.
Chill in the refrigerator to firm up while you make the filling.
In a large mixing bowl, beat the room temperature cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Gently fold in the 8 ounces of Cool Whip until well combined.
Spread the cream cheese filling over the chilled crust.
Layer the sliced bananas, drained crushed pineapple, and sliced strawberries evenly on top of the cream cheese filling.
Spread the remaining Cool Whip over the entire dessert, making sure to cover all the layers.
Drizzle with chocolate sauce and sprinkle the chopped hazelnuts on top for a crunchy finish.
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
Slice into squares and enjoy your delicious no-bake treat!

How to Serve No-Bake Banana Split Cake

Serve No-Bake Banana Split Cake cold right from the refrigerator. You can place it on a big platter and cut it into squares for easy serving. If desired, you can add extra chocolate sauce or more chopped hazelnuts on top for a special touch.

How to Store No-Bake Banana Split Cake

To store No-Bake Banana Split Cake, cover it tightly with plastic wrap or a lid and keep it in the refrigerator. It is best enjoyed within 3 to 4 days to maintain the freshness of the fruits and the texture of the cream.

Tips to Make No-Bake Banana Split Cake

Make sure your cream cheese is at room temperature for easy mixing.
For a thicker crust, you can add a bit more melted butter to the graham cracker mixture.
You can use any fruit you like, such as pineapples or blueberries, for added variety.

Variation

You can create a chocolate version by adding cocoa powder to the cream cheese filling or using chocolate-flavored graham crackers for the crust. You can also switch out the hazelnuts for other nuts like walnuts or pecans.

FAQs

1. Can I make No-Bake Banana Split Cake in advance?
Yes! This cake can be made a day ahead and stored in the refrigerator. It tastes even better after the flavors have had time to meld together.

2. Can I freeze No-Bake Banana Split Cake?
It is not recommended to freeze the cake because the fruits may become mushy when thawed. However, the crust and filling can be frozen separately and assembled later.

3. What can I use instead of Cool Whip?
You can substitute Cool Whip with homemade whipped cream if you prefer. Just whip heavy cream with a bit of sugar until soft peaks form before adding it to your dessert.

Enjoy making and sharing this scrumptious No-Bake Banana Split Cake!