This fun no-bake dessert is perfect for summer parties! A layer of graham cracker crumbs is topped with sweet whipped cream cheese filling, sliced bananas and crushed pineapples.
NO-BAKE BANANA SPLIT DESSERT RECIPE TIPS AND SUGGESTIONS:
As noted above, you can use homemade whipped cream if you’d rather use that then Cool Whip. Cool Whip does have a more stable texture though and does hold this dessert together better for easy slicing. You can use whipped cream if you don’t mind having to spoon it if needed.
You can prep this dessert the day before you plan to serve it. I don’t recommend making it more than a day in advance though. Keep covered tightly in the fridge.
The bananas may start to turn after a couple of days, especially after slicing so I recommend enjoying this dessert within 3 days or so of making it.
I used chopped walnuts, chocolate sauce, and cherries on top, but you can swap them with whatever your desired sundae toppings are like sprinkles!
Chocolate sauce can be a bit overpowering in flavor so if you want to use it, drizzle with caution!
INGREDIENTS
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted (1 stick)
1 (8-ounce) block plain cream cheese
16 ounces Cool Whip, thawed, divided (or 4 cups heavy whipping cream)
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 (20-ounce) can crushed pineapple, drained
4 bananas, sliced
INSTRUCTIONS
Spray a 9×13 baking dish with non-stick spray. In a bowl, stir together the graham cracker crumbs and melted butter. Pour the mixture into the baking dish and spread into an even layer, pressing down to set into place. Place the dish in the fridge.
If you are using Cool Whip: Add 8 ounces of the Cool Whip and cream cheese to a mixing bowl and beat until fluffy and combined. Beat in the vanilla and powdered sugar. Note: If you are making homemade whipped cream: Pour the whipping cream to a bowl and beat until soft peaks form, about 5 minutes. Spoon out about 2 cups of the whipped cream and set aside. Add the cream cheese, vanilla, and powdered sugar with the remaining whipped cream and mix until just combined.
Take the baking dish out of the fridge. Spread the Cool Whip/whipped cream mixture on top of the graham cracker crust evenly. Arrange banana slices in a single layer on top, pressing down gently. Then spread the crushed pineapple on top of the banana slices.
Spoon the remaining Cool Whip or whipped cream on top and spread with a knife to cover the bananas and pineapple. Cover with foil and chill for at least 4 hours. Before serving, garnish with chopped walnuts, maraschino cherries, chocolate syrup, or sprinkles. Slice and serve. The dessert is best eaten within 2-3 days.
NUTRITION INFORMATION: YIELD: 10 SERVING SIZE: 1/10th
Amount Per Serving: CALORIES: 339TOTAL FAT: 20gSATURATED FAT: 13gTRANS FAT: 0gUNSATURATED FAT: 5gCHOLESTEROL: 27mgSODIUM: 96mgCARBOHYDRATES: 40gFIBER: 2gSUGAR: 26gPROTEIN: 2g
