Banana Split Cake
This no bake banana split cake is a graham cracker crust topped with layers of cheesecake, pineapple, bananas, whipped topping and chocolate fudge. It's the perfect make-ahead dessert to feed a crowd!
Servings 16 servings
For the crust
- 1 1/2 cupa graham cracker crumbs
- 8 tablespoons butter melted
- 1/4 cup granulated sugar
- cooking spray
For the fillings
- 12 ounces cream cheese softened
- 8 ounces whipped topping thawed
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 3 bananas sliced
- 20 ounce can crushed pineapple well drained
For the toppings
- 8 ounces whipped topping thawed, divided use
- 1 1/4 cups hot fudge sauce
- 1/3 cup pecans chopped
- 1/4 cup rainbow sprinkles
- 16 maraschino cherries
Coat a 9"x13" pan with cooking spray.
For the crust: Mix together the graham cracker crumbs, butter and sugar in a bowl. Press into the bottom of the prepared pan. Chill the crust in the freezer for 10 minutes.
Place the cream cheese in the bowl of a mixer. Beat until smooth and creamy. Add the whipped topping, sugar and vanilla extract.
Spread the cream cheese mixture over the crust. Add a layer of bananas, then a layer of crushed pineapple.
For the toppings Spread half the whipped topping over the pineapple layer. Chill for 30 minutes in the refrigerator.
Warm the fudge sauce in the microwave for 15-20 seconds or pourable. The sauce should not be hot or it will melt the whipped topping. If your chocolate is too hot, let it sit at room temperature until lukewarm.
Drizzle the fudge over the whipped topping and quickly gently spread into place.
Sprinkle pecans over fudge layer. Chill for at least 2 hours, or up to 8 hours.
Place the remaining whipped topping in a piping bag fitted with a star tip. Pipe rosettes of whipped topping onto the top of the cake. Top with sprinkles and cherries. Cut into slices, then serve.
Calories: 380kcal | Carbohydrates: 47g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 39mg | Sodium: 222mg | Potassium: 257mg | Fiber: 2g | Sugar: 37g | Vitamin A: 515IU | Vitamin C: 5.3mg | Calcium: 65mg | Iron: 0.6mg