Banana Split Cake No Bake (Print Version)
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
¾ cup white sugar
03 -
8 tablespoons unsalted butter, melted
→ Filling and Topping
04 -
16 ounces cream cheese, softened
05 -
1 ½ cups powdered sugar
06 -
4 bananas, sliced
07 -
20 ounces crushed pineapple, drained
08 -
16 ounces frozen whipped topping, thawed
09 -
¼ cup peanuts, coarsely chopped
10 -
15 maraschino cherries, drained
# Instructions:
01 -
In a food processor, pulse the graham crackers until finely chopped. In a large bowl, stir together graham cracker crumbs, white sugar, and melted butter until combined. Press into the bottom of a 9x13 inch baking dish in a flat layer. Refrigerate until set.
02 -
In a medium bowl, beat together the cream cheese and powdered sugar until well blended. Spread the cream cheese mixture in an even layer over the graham cracker crust.
03 -
Arrange the sliced bananas in an even layer over the cream cheese mixture. Spread the drained crushed pineapple evenly on top of the banana layer.
04 -
Cover the top with a layer of whipped topping.
05 -
Top the dessert with chopped peanuts and cherries. Refrigerate until completely chilled. Serve cold.
# Notes:
01 -
To slow banana browning, lightly brush slices with lemon juice before layering.
02 -
The dessert is best enjoyed within 1-2 days to maintain freshness.