No-Bake Banana Split Cake
This No-Bake Banana Split Cake is a delicious dessert made with layers of graham cracker, cream cheese, bananas, and whipped topping.
Equipment
- Mixing bowl
- stand mixer or electric hand mixer
- 9x13-inch baking pan
Ingredients
Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- 8 tablespoons salted butter melted
Filling
- 8 ounces cream cheese room temperature
- ⅓ cup powdered sugar
- 1 jar marshmallow fluff 7 ounces
- 1 teaspoon pure vanilla extract
- 16 ounces frozen whipped topping thawed, divided use
Toppings
- 1 can crushed pineapple 15 ounces, do not drain
- 3 large bananas sliced
- 1 jar maraschino cherries 16 ounces, drained
- ⅓ cup finely chopped peanuts optional
Instructions
Preparation
- In a large bowl, combine graham cracker crumbs, granulated sugar and melted butter. Press crumb mixture into the bottom of a 9×13-inch baking pan. Place pan into the freezer for 30 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and powdered sugar until smooth. Fold in the marshmallow fluff, vanilla and 8 ounces of the whipped topping. Spread evenly over the chilled crust.
- Drain the crushed pineapple but reserve the juice. Place sliced bananas into the pineapple juice for a couple of minutes to prevent browning. Layer bananas, followed by crushed pineapple, and remaining whipped topping on the cream cheese mixture.
- Cover and refrigerate for at least 3 hours. Just before serving, top with maraschino cherries, peanuts, and hot fudge sauce.
Nutrition
Serving: 1sliceCalories: 429kcalCarbohydrates: 63gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 45mgSodium: 241mgPotassium: 290mgFiber: 3gSugar: 43gVitamin A: 602IUVitamin C: 7mgCalcium: 93mgIron: 1mg
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