Banana Split Cake
User Reviews
5.0
12 reviews
Excellent
Banana Split Cake
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This Banana Split Cake is an easy no bake dessert made with banana pudding, cream cheese, bananas, strawberries, pineapple, and whipped topping layered on a graham cracker crust.
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Ingredients
Crust
- 2 cups Graham cracker crumbs
- ½ cup butter melted
- ¼ cup granulated sugar
Cream Cheese Layer
- 12 ounces cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounce Tub Cool Whip thawed
Fruit Layer
- 3 bananas sliced
- 12 strawberries
- 20 ounce can crushed pineapple drained well
Pudding Layer
- 2 boxes 3.4-ounce each instant banana cream pudding mix
- 2 cups cold milk
Toppings
- 8 ounce Tub Cool Whip thawed
- chocolate syrup
- Maraschino cherries stems removed
- Rainbow sprinkles
Instructions
For the Graham Cracker Crust:
- Coat a 13×9 baking dish with non-stick cooking spray; set aside.
- In a medium mixing bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and 1/2 cup melted butter; mix until well combined then press the crumbs evenly into the prepared pan. Refrigerate the crust for 30 minutes, or until set.
For the Cream Cheese Layer:
- In a large mixing bowl, beat cream cheese with an electric mixer until smooth.
- Add the powdered sugar and vanilla extract and beat until smooth and creamy.
- Gently fold in the Cool Whip until combined.
- Set the cream cheese filling aside until you're ready to assemble the cake.
For the Pudding Layer:
- In a large mixing bowl, whisk together the pudding mix and cold milk until well combined. Refrigerate for 10 minutes until the pudding has thickened.
To Assemble the Cake:
- Remove the pan with the graham cracker crust from the refrigerator and spread the cream cheese layer evenly over the crust.
- Arrange the sliced bananas on top of the cream cheese layer, followed by a layer of sliced strawberries. Spread the drained crushed pineapple evenly over the fruit.
- Spread pudding evenly over the pineapple.
- Evenly spread one container of Cool Whip over top of the pudding layer.
- Chill the cake in the refrigerator for at least 3 hours or overnight.
- Add chocolate sauce, maraschino cherries, and sprinkles to the top of the cake as garnish.
Nutrition Information
Show Details
Calories
415kcal
(21%)
Carbohydrates
51g
(17%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
60mg
(20%)
Sodium
288mg
(12%)
Potassium
350mg
(10%)
Fiber
2g
(8%)
Sugar
36g
(72%)
Vitamin A
793IU
(16%)
Vitamin C
14mg
(16%)
Calcium
143mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 60mg | 20% |
| Sodium | 288mg | 12% |
| Potassium | 350mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 793IU | 16% |
| Vitamin C | 14mg | 16% |
| Calcium | 143mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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