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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.


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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.

Banana split cake in a white baking dish.

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

Recipe Snapshot

NO BAKE: easy banana split sundae cake recipe
MAKE AHEAD: perfect to prep in advance for parties
DELICIOUS LAYERS : tasty layered creamy goodness
Such a fun recipe to customize with the kids

Serving of banana split cake on a plate with fork.

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
Overhead image of banana split cake.

How to make banana split cake

Step by step images for 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 

Remaining images for step by step how to make the banana split cake recipe.

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! 

Side view of banana split cake.

Sandra’s Top Tips

  • Prep all your ingredients in advance to ensure a smooth process for the recipe
  • Use a frozen whipped topping over a homemade whipped cream as it will hold up much better in this recipe
  • I used 2 piping bags with a 1m tip for drizzling the icing on top
  • Freeze for 4 hours to help it set before icing and serving
Overhead image of banana split cake.

Storage instructions

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

Print
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No bake banana split cake in white dish.

Banana Split Cake


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  • Author: Sandra Flegg
  • Total Time: 4 hours 30 minutes
  • Yield: 12 servings

Description

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. A Graham cracker crust is the perfect soft texture to pair with the nostalgic flavors. A great summer or holiday dish for potlucks, parities or any family gatherings.


Ingredients

1 box of Graham Crackers

8 ounces cream cheese, softened at room temperature

2 (3.4 ounce) boxes instant banana pudding mix

14 ounces cool whip

2 cup milk

Mixed Nuts Ice Cream Topping (to sprinkle on top)

1/2 container store-bought vanilla icing

Rainbow sprinkles

12 maraschino cherries

1/2 container chocolate icing


Instructions

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

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

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

  4. Top graham crackers with ⅓ of your pudding mixture.

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

  6. Freeze for 4 hours. 

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

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

  9. Serve and enjoy! The perfect summer treat! 

Notes

Storage instructions:

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

  • Prep Time: 20 minutes
  • Chill Time: 4 hours, 10 minutes
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

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