Banana Split Cake

Here’s a delightful recipe for Banana Split Cake, a no-bake dessert that combines the classic flavors of a banana split into a delicious cake form.

Banana Split Cake Recipe

Ingredients:

Crust:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup granulated sugar

Filling:

• 1 package (8 oz) cream cheese, softened
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 4 cups sliced bananas (about 4 bananas)
• 1 can (20 oz) crushed pineapple, drained

Toppings:

• 2 cups sliced strawberries
• 1 container (8 oz) whipped topping (such as Cool Whip)
• 1/2 cup chopped walnuts or pecans
• Chocolate syrup, for drizzling
• Maraschino cherries, for garnish

Instructions:

1. Prepare the Crust:
   • In a medium bowl, mix together graham cracker crumbs, melted butter, and granulated sugar until well combined.
   • Press the mixture evenly into the bottom of a 9×13-inch baking dish. Chill in the refrigerator while preparing the filling.
2. Make the Filling:
   • In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
   • Gradually add the powdered sugar and vanilla extract, continuing to beat until well combined and fluffy.
   • Spread the cream cheese mixture over the chilled crust, creating an even layer.
3. Assemble the Cake:
   • Arrange the sliced bananas evenly over the cream cheese layer.
   • Spread the drained crushed pineapple evenly over the bananas.
4. Add Toppings:
   • Spread the whipped topping over the pineapple layer.
   • Evenly distribute the sliced strawberries on top of the whipped topping.
   • Sprinkle with chopped nuts.
   • Drizzle with chocolate syrup.
   • Garnish with maraschino cherries.
5. Chill and Serve:
   • Chill the Banana Split Cake in the refrigerator for at least 4 hours or overnight to allow the flavors to meld and the cake to set.
   • Serve cold and enjoy!

This no-bake Banana Split Cake is perfect for summer gatherings or whenever you’re craving a nostalgic treat!