No Bake Banana Split Cake

Banana Split No Bake Dessert with slice out.

5 from 14 votes

A cool, creamy No Bake Banana Split Cake is perfect for summer! Layers of custard, bananas, pineapple & Cool Whip with flavors of your favorite sundae.

Prep Time30

Chill Time4

Total Time4 30

Course: Dessert

Cuisine: American

Servings: -15 servings

Calories: 434kcal

Author: Linda Warren

Ingredients

Graham Cracker Crust

1 ½ cups graham cracker crumbs
4 Tablespoons sugar
6 Tablespoons unsalted butter melted
⅛ teaspoon salt

Custard Filling

2 cups confectioner’s sugar
1 cup salted butter room temperature
2 eggs
1 teaspoon vanilla extract

Toppings

4-5 ripe bananas sliced
1 can (20-oz) crushed pineapple, drained or up to 3 8-oz cans, drained
10 oz Cool Whip
Chopped nuts
Maraschino cherries drained
Chocolate fudge sauce

Instructions

Butter the bottom of a 13”x9”x2” pan.

Graham Cracker Crust

Prepare graham cracker crust by mixing all 4 ingredients together.
Gently press the crumbs into the bottom of prepared pan.
Freeze for 10-15 minutes or bake for 10 minutes at 350°F then let cool completely on wire rack. This baking process will help keep the crust crispy.

Custard Filling

While crust is chilling or baking, prepare the filling.
Combine all ingredients for filling and beat for 3-4 minutes at medium speed. When the mixture appears light and fluffy and is pale yellow in color it is done.
Pour into chilled or cooled crust.

Toppings

Layer sliced bananas on top of filling.
Spread drained crushed pineapple on top of bananas.
Top with Cool Whip, spreading evenly to edges.
Decorate with a sprinkling of nuts then drizzle with fudge sauce and top with some cherries.
Refrigerate for at least 4 hours but it is best when made the day before and chilled overnight.

Notes

STORE

You can prepare it 1 to 2 days in advance and keep it covered in the refrigerator. It can be stored in the refrigerator for up to 3 days.

Nutrition