No Bake Banana Split Cake
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5
8 reviews
Excellent
No Bake Banana Split Cake
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Enjoy a tasty twist on a classic dessert with this no bake banana split cake. This delicious dessert is made with banana slices, homemade graham cracker crust, and a cream cheese layer.
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Ingredients
Crust
- 2 ½ cups graham cracker crumbs
- ⅛ tsp salt
- ¾ Cup butter melted, unsalted
Cream cheese filling
- 16 ounces cream cheese softened, full fat
- ½ cup butter softened, unsalted
- ¼ cup sour cream
- 2 tsp lemon juice fresh squeezed
- 1 tsp vanilla extract pure
- 1 1/2-2 cups powdered sugar preference of sweetness
- 8 ounces Cool Whip
fruit filling and additional toppings
- 4 banana sliced
- 16 ounces strawberry sliced, fresh
- 8 ounces Cool Whip
- ¼ cup peanuts chopped
- chocolate syrup
- Sprinkles
- maraschino cherries
Instructions
- Grease a 9×13 baking pan then set it aside for later.
- Mix the graham cracker crumbs and salt together in a medium bowl. Then add in the melted butter and stir the ingredients together.
- Pour the graham cracker mix into the prepared baking pan. Press evenly into the bottom of the pan to form a layer of crust. Place the graham cracker crust into the fridge to chill.
- In a large bowl add the cream cheese, butter, sour cream , lemon juice, and pure vanilla extract. Use a hand mixer and whisk all the ingredients together until light and creamy.
- Then add the powdered sugar about 1/2 cup at a time until it is fully incorporated into the cream cheese mixture.
- Once the sugar is mixed into the cream cheese gently with a rubber spatula fold the cool whip into the cream cheese mixture until it is evenly distributed.
- Take the graham cracker crust out of the fridge and pour the cool whip cream cheese mixture on top of the graham cracker. Gently spread the mixture evenly around the pan.
- First place the bananas over the cream cheese layer. Then place the strawberries over the bananas. Add the other 8 ounces of cool whip for the top layer.
- Refrigerate the cake for 4- 6 hours. It can also be refrigerated overnight.
- When you are ready to serve the cake add your favorite toppings.
Notes
- You can top the dessert before chilling but it may cause the nuts to lose their crunch or the sprinkle’s coloring to bleed onto the whipped topping.
- Store in an airtight container for up to three days in the fridge. The fruit juices will blend with the cream cheese layer but shouldn’t impact the taste, just might have a soggy crust.
- Freeze this dessert for up to a month in an airtight container.
- Serve this dessert partially frozen in the summer. Simply place the no bake dessert in the freezer two hours before serving then serve straight from the freezer when ready. Makes it easier to cut and is extra cold for those hot summer days.
Nutrition Information
Show Details
Calories
548kcal
(27%)
Carbohydrates
52g
(17%)
Protein
6g
(12%)
Fat
37g
(57%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
98mg
(33%)
Sodium
291mg
(12%)
Potassium
334mg
(7%)
Fiber
3g
(12%)
Sugar
33g
(66%)
Vitamin A
1224IU
(24%)
Vitamin C
26mg
(29%)
Calcium
110mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 291mg | 12% |
| Potassium | 334mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 33g | 66% |
| Vitamin A | 1224IU | 24% |
| Vitamin C | 26mg | 29% |
| Calcium | 110mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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