Banana Split Cake
This easy no-bake dessert is perfect for a potluck or cookout!
Ingredients
For the first layer:
- 2 cups graham cracker crumbs
- ½ cup (1 stick) unsalted butter, melted
For the second layer:
- 1 (8 oz) block cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 1½ cups powdered sugar
- 1 (8 oz) can crushed pineapple, drained well
For the third layer:
- 3 bananas, sliced
- 1 (8 oz) container whipped topping
Toppings:
- Finely chopped pecans
- Maraschino cherries, chopped
- Chocolate sauce
Instructions
- In a medium bowl, combine the graham crackers crumbs and one stick of melted butter. Press the mixture firmly into a 13x9 inch pan.
- In a large bowl, beat the softened cream cheese and one stick of softened butter with a hand mixer until combined. Beat in the powdered sugar, then beat in the crushed pineapple.
- Spread the cream cheese mixture onto the graham cracker crust.
- Place the sliced bananas in an even layer on top of the cream cheese layer. Top with whipped topping, and spread it evenly over the cake. Refrigerate the cake for at least 2 hours, or until you're ready to serve it.
- When you're ready to serve it, sprinkle the chopped pecans and chopped maraschino cherries over the cake. Cut the cake into slices, place the slices on plates, and drizzle the slices with chocolate sauce. Serve immediately.
Notes
To get perfectly cut slices (where you can see all the layers), place the dessert in the freezer for 30–40 minutes before slicing.
The cake will last in the refrigerator for several days after serving.
Nutrition
Calories: 282kcalCarbohydrates: 33gProtein: 4gFat: 16gSaturated Fat: 10gTrans Fat: 1gCholesterol: 35mgSodium: 193mgPotassium: 184mgFiber: 1gSugar: 24gVitamin A: 420IUVitamin C: 3mgCalcium: 80mgIron: 1mg
Did You Make This Recipe?Please leave a star rating and comment below!