Go Back
–+ servings
No Bake Banana Split Cake

No Bake Banana Split Cake: A Cool Dessert for Summer Bliss

Indulge in a No Bake Banana Split Cake, a refreshing dessert that captures the nostalgia of classic banana splits in a creamy layer over a graham cracker crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Crackers Gluten-free options work well too.
For the Filling
  • 8 oz Cream Cheese Ensure it's softened for easier blending.
  • 2 boxes Instant Banana Pudding Mix Each box is 3.4 oz; vanilla pudding is a great substitute.
  • 14 oz Cool Whip Feel free to use homemade whipped cream.
  • 2 cups Milk Any type of milk will do, including dairy-free options.
For the Toppings
  • 1 cup Mixed Nuts Ice Cream Topping Crushed cookies or chocolate chips make excellent replacements.
  • 1/2 container Store-bought Vanilla Icing You can opt for a homemade frosting.
  • 1 cup Rainbow Sprinkles Feel free to customize with your favorite toppings.
  • 12 pieces Maraschino Cherries Traditional touch on top for added color and flavor.
  • 1/2 container Store-bought Chocolate Icing This can also be homemade if you prefer.

Equipment

  • stand mixer
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. In a stand mixer, combine 8 oz of softened cream cheese and 2 boxes of instant banana pudding mix. Mix on high speed until blended and smooth, about 2-3 minutes.
  2. Gently fold in 14 oz of Cool Whip and 2 cups of milk, mixing on medium speed until the filling thickens slightly, about 2-3 minutes.
  3. Spread a thin layer of Cool Whip on the bottom of a 9x13-inch baking dish, then line with a layer of graham crackers.
  4. Spoon one-third of the creamy banana pudding mixture over the graham cracker layer, smoothing it evenly.
  5. Repeat layering with another layer of graham crackers and followed by another third of the pudding mixture, finishing with pudding on top.
  6. Cover tightly with plastic wrap and place in the freezer for about 4 hours.
  7. After chilling, remove from the freezer, pipe half a container of store-bought vanilla icing on top, then add maraschino cherries and rainbow sprinkles.
  8. Drizzle warmed chocolate icing over the decorations before serving.
  9. Slice the cake into squares and serve chilled.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 200IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Start with softened cream cheese for a lump-free filling. Chill the filling before layering for better stability. Cover leftovers tightly to maintain freshness.

Tried this recipe?

Let us know how it was!