No Bake Banana Split Cake

This Banana Split Cake recipe is another irresistible easy no bake dessert. It combines the classic look of a banana split into a cake with sweet creamy layers of whipped cream, cream cheese and banana pudding. The Graham cracker crust is a perfect soft texture to pair with the nostalgic flavors. A great summer or holiday dish for potlucks, parties or any family gatherings.

Try my other amazing no bake desserts like Chessman banana pudding, creamy pudding chocolate eclair cake, best ever chocolate lasagna and pumpkin lasagna.

this recipe!

Banana Split Dessert Recipe

This old fashioned banana split cake dessert is another instant family favorite show stopper, with a mixed nut ice cream topping and a cherry on top.

I cannot seem to resist these banana desserts, if it is in the house I can’t stop eating it!!

It is a perfect flavor packed fun dessert recipe to enjoy anytime or for an Easter dessert, birthday parties, summer picnics and like us during the holidays.

Also try my stunning no bake biscoff cheescake, peanut butter cheesecake, creamy no bake pumpkin pie, easy banana pudding and pumpkin mousse pie recipes.

Ingredients

• Graham Crackers – 1 box
• Cream Cheese – 8 oz package
• Banana Pudding – 2 (3.4-ounce) boxes of instant banana pudding mix
• Whipped Topping – 14-ounces of Cool Whip (so you will need 2 of the 10 ounce tubs)
• Milk
• Mixed Nuts Ice Cream Topping
• Vanilla Icing
• Rainbow Sprinkles
• Maraschino Cherries – 12
• Chocolate Icing

How to make banana split cake

STEP ONE – Start by adding your cream cheese and pudding mix to a stand mixer. Mix on high until smooth. 

STEP TWO – Add in 10 oz. of cool whip and milk, mix until combined and thick. Place in the fridge for 10 minutes. 

STEP THREE – Spread your remaining cool whip on the bottom of your baking dish. Line the bottom of the dish with graham crackers 

STEP FOUR – Top graham crackers with ⅓ of your pudding mixture.

STEP FIVE – Repeat this until you have (3) layers. Ending with pudding mixture. Top with mixed nuts. 

STEP SIX – Freeze for 4 hours. 

STEP SEVEN – Using your 1M tip, pipe vanilla icing on top, as shown. Top icing with cherries and sprinkles. 

STEP EIGHT – Place your chocolate icing in the microwave for 30 seconds. Pour into a piping bag. Drizzle on top of cake. 

STEP NINE – Serve and enjoy! The perfect summer treat! 

Storage instructions

Store leftover cake by using plastic wrap tightly on top of you baking dish in the fridge for 2 to 3 days.

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