No-bake Banana Split Cake Dessert


 (Brown Eyed Baker)

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  • Cook Time


  • Total Time


  • Servings


Don’t wait for a special reason to make this dessert. Any ordinary day is special enough for this easy-peasy banana split dessert.


For the crust:

  • 2 cup graham cracker crumbs
  • 1/2 cup unsalted butter, melted

For the cream cheese layer:

  • 12 ounce cream cheese, at room temperature
  • 1/4 cup granulated sugar
  • 8 ounce Cool whip whipped topping

For the fruit and toppings:

  • 3-4 bananas, sliced
  • 1 20 oz can/jar can crushed pineapple, drained well
  • 16 ounce strawberries, hulled, and sliced
  • 8 ounce Cool whip whipped topping
  • 1.2 cup walnuts, chopped
  • Chocolate syrup
  • Maraschino cherries


Step 1

  • Grease a 9x13-inch baking dish; set aside.

Step 2

  • In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.

Step 3

  • In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the cool whip until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.

Step 4

  • Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.

Step 5

  • Cover with the cool whip, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight.