Banana Split dessert

No oven? No problem! Make this delicious and easy no-bake Banana Split dessert for your next summer gathering. With a graham cracker crust, layers of cream cheese, bananas, pineapple, and Cool-Whip, topped with nuts, cherries, hot fudge sauce, and sprinkles, this dessert has everything you love about a banana split.

๐ŸŒ 1 stick butter, melted
๐ŸŒ 1 box graham cracker crumbs
๐ŸŒ 1 (8 oz) cream cheese, softened
๐ŸŒ 1/4 cups butter, softened
๐ŸŒ 3 cups powdered sugar
๐ŸŒ 4 bananas, sliced
๐ŸŒ 1 (20 oz) can crushed pineapple, drained
๐ŸŒ 1 (16 ounce) container Cool-Whip, thawed or 1 1/2 cups heavy whipping cream
๐ŸŒ 1 (4 ounce) jar maraschino cherries, stemmed
๐ŸŒ 1 cup walnuts or pecans, chopped
๐ŸŒ hot fudge sauce, slightly warmed
๐ŸŒ 1 tablespoon rainbow sprinkles


In a medium bowl, combine graham cracker crumbs and melted butter. Firmly press into the bottom of a 9ร—13 inch glass or porcelain dish and chill in the freezer for about 10 minutes.
In another medium bowl, cream together the cream cheese, 1/4 cups butter, and powdered sugar until creamy, about 5 minutes.
Spread the cream cheese mixture over the cooled graham cracker crust.
Add a layer of sliced bananas over the cream cheese mixture.
Spread pineapple chunks evenly over the bananas.
Evenly spread the Cool-Whip over the pineapple-banana layer using a rubber spatula.
Garnish with chopped nuts and maraschino cherries.
Drizzle hot fudge sauce over the dessert and sprinkle the rainbow sprinkles over the surface.
Chill for at least 4 hours before cutting to allow the layers to set.

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