Description
A delightful dessert packed with banana split flavors, perfect for any occasion!
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 16 ounces cream cheese, at room temperature
- 1/2 cup granulated sugar
- 8 ounces Cool Whip
- 1 teaspoon vanilla extract
- 3 to 4 bananas, sliced
- 1 (20-ounce) can crushed pineapple, drained
- 20 ounces strawberries, sliced
- 8 ounces Cool Whip (for topping)
- 1/2 cup hazelnuts, chopped
- Chocolate sauce (for drizzling)
Instructions
- Start by making the crust, as it’s the foundation of this no-bake cake. In a large mixing bowl, combine the graham cracker crumbs, melted butter, and salt. Stir the mixture until the crumbs are fully coated with the butter, creating a wet and sandy texture. Once mixed, pour the crumb mixture into your greased 9×13-inch baking dish, pressing it down firmly to form an even layer. This step is crucial, as a well-pressed crust will hold together beautifully once the cake is set. After pressing, place the dish in the refrigerator to chill, allowing the crust to firm up.
- While the crust is chilling, it’s time to whip up the creamy filling. In a separate mixing bowl, add the cream cheese and granulated sugar. Using a hand mixer or stand mixer, beat the mixture until it is smooth and free of lumps. Incorporate the vanilla extract for added flavor. Once well combined, gently fold in the Cool Whip until the mixture is silky and uniform. Be careful not to over-mix, as you want to maintain the light fluffiness of the whipped topping. Spread this luscious filling evenly over your chilled crust, making sure to cover it with a spatula for a smooth finish.
- With the filling in place, it’s time to add the toppings that will elevate this dessert to banana split perfection. Start by arranging the sliced bananas over the creamy filling, distributing them evenly to ensure every bite has that delicious banana flavor. Next, take the drained crushed pineapple and evenly spread it over the bananas, allowing the sweet and tangy flavor to soak into the cream layers. Finally, top the pineapple with a generous layer of sliced strawberries, adding a fresh burst of color and flavor.
- Once the fruit layers are in place, it’s time to finish the cake with a final layer of Cool Whip. Spread the remaining 8 ounces of Cool Whip over the fruit layer for a fluffy and delightful topping. Drizzle chocolate sauce generously over top, creating that signature banana split flair. To add some crunch and flavor, sprinkle with the chopped hazelnuts. This final touch not only enhances the look but also gives that wonderful texture contrast.
- Cover the dish with plastic wrap and place it back in the refrigerator. Allow the cake to chill for at least 4 hours or, ideally, overnight. This chilling time is vital as it allows the flavors to meld together and the filling to set properly. Once it has set, slice the cake into squares and serve it chilled to your eager guests. Enjoy the compliments that come your way as they savor every forkful of this easy no-bake delight!
Notes
Chill the bananas before using and store leftovers in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 150 mg
- Protein: 6 g