Description
A delightful no-bake dessert that combines the classic flavors of a banana split into a creamy cake, perfect for any occasion.
Ingredients
Scale
- 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)
Instructions
- 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 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!
Notes
Store leftovers tightly covered in the refrigerator and consume within 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Keywords: no-bake, banana cake, dessert, summer dessert, easy dessert