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No-Bake Banana Split Cake with the layers showing
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5 from 4 votes

Banana Split Cake

This Banana Split Cake is an easy no bake dessert made with banana pudding, cream cheese, bananas, strawberries, pineapple, and whipped topping layered on a graham cracker crust.
Prep Time30 minutes
Chill time3 hours
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: banana split cake, banana split dessert, no bake banana split cake
Servings: 12
Calories: 415kcal
Author: Jill

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • ½ cup butter melted
  • ¼ cup granulated sugar

Cream Cheese Layer

  • 12 ounces cream cheese softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 8 ounce tub Cool Whip thawed

Fruit Layer

  • 3 bananas sliced
  • 12 strawberries
  • 20 ounce can crushed pineapple drained well

Pudding Layer

  • 2 boxes 3.4-ounce each instant banana cream pudding mix
  • 2 cups cold milk

Toppings

Instructions

For the Graham Cracker Crust:

  • Coat a 13×9 baking dish with non-stick cooking spray; set aside.
  • In a medium mixing bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and 1/2 cup melted butter; mix until well combined then press the crumbs evenly into the prepared pan. Refrigerate the crust for 30 minutes, or until set.

For the Cream Cheese Layer:

  • In a large mixing bowl, beat cream cheese with an electric mixer until smooth.
  • Add the powdered sugar and vanilla extract and beat until smooth and creamy.
  • Gently fold in the Cool Whip until combined.
  • Set the cream cheese filling aside until you're ready to assemble the cake.

For the Pudding Layer:

  • In a large mixing bowl, whisk together the pudding mix and cold milk until well combined. Refrigerate for 10 minutes until the pudding has thickened.

To Assemble the Cake:

  • Remove the pan with the graham cracker crust from the refrigerator and spread the cream cheese layer evenly over the crust.
  • Arrange the sliced bananas on top of the cream cheese layer, followed by a layer of sliced strawberries. Spread the drained crushed pineapple evenly over the fruit.
  • Spread pudding evenly over the pineapple.
  • Evenly spread one container of Cool Whip over top of the pudding layer.
  • Chill the cake in the refrigerator for at least 3 hours or overnight.
  • Add chocolate sauce, maraschino cherries, and sprinkles to the top of the cake as garnish.

Nutrition

Calories: 415kcal | Carbohydrates: 51g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 288mg | Potassium: 350mg | Fiber: 2g | Sugar: 36g | Vitamin A: 793IU | Vitamin C: 14mg | Calcium: 143mg | Iron: 1mg