No-Bake Banana Split Cake
Banana split cake layers all of the things you love best about a banana split into a delicious no-bake dessert.
Servings 12
Ingredients
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- 8 tablespoons salted butter melted
- 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
- 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
- hot fudge sauce optional
Instructions
- In a large bowl, combine graham cracker crumbs, granulated sugar and melted butter. Press crumb mixture into the bottom of a 9x13-inch baking pan. Place pan into the freezer for 30 minutes.2 cups graham cracker crumbs, ¼ cup granulated sugar, 8 tablespoons salted butter
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, beat cream cheese and powdered sugar until smooth. Using a rubber spatula, fold in the marshmallow fluff, followed by the vanilla and 8 ounces of the whipped topping. Spread evenly over the chilled crust.8 ounces cream cheese, ⅓ cup powdered sugar, 1 jar marshmallow fluff, 16 ounces frozen whipped topping, 1 teaspoon pure vanilla extract
- Thoroughly drain the crushed pineapple, but reserve the pineapple juice in a bowl. Place the sliced bananas into the pineapple juice for a couple of minutes to prevent them from browning. Place the sliced bananas in an even layer onto the cream cheese mixture. Next add the crushed pineapple, followed by the remaining 8 ounces of whipped topping.1 can crushed pineapple, 3 large bananas, 16 ounces frozen whipped topping
- Cover and refrigerate for at least 3 hours. Just before serving, top with maraschino cherries, peanuts and hot fudge sauce.1 jar maraschino cherries, ⅓ cup finely chopped peanuts, hot fudge sauce