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No Bake Banana Split Pie

This No-Bake Banana Split Pie turns the classic ice cream treat into a make-ahead dessert that requires just 15 minutes of prep. It's the perfect cool, sliceable treat for summer gatherings.

Prep Time
15 mins
Chilling Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 8
Calories: 377 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 ½ cups Graham cracker crumbs
  • 2 tablespoons sugar
  • 6 tablespoons butter melted
  • 1 ¼ cups cold milk
  • 1 package Instant Banana Cream Pudding Mix 3.4 ounces
  • 1 can crushed pineapple 8 ounces very well drained
  • 1 cup Maraschino cherries chopped and patted dry
  • 8 ounce container whipped topping thawed
  • cherries hot fudge, sprinkles, and roasted chopped peanuts for topping

Instructions

    Cup of Yum
  1. Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl.
  2. Spread out into an 8 or 9-inch pie plate.
  3. Refrigerate the crust while you prepare the filling.
  4. Drain the pineapple well. I put it in a mesh strainer and press it to get out the moisture. Similarly, drain the cherries and pat them dry with paper towels, then chop them.
  5. In a mixing bowl, whisk the milk and pudding together.
  6. Stir in the well drained crushed pineapple and chopped cherries.
  7. Pour the filling into the crust.
  8. Top with the whipped topping. Set in the fridge to firm up for 2 hours.
  9. When you are ready to serve, garnish with a drizzle of hot fudge, sprinkles, chopped nuts, and more cherries.

Notes

  • Use the bottom of a measuring cup or a spatula to press the graham cracker crust firmly into the pie plate.
  • You can also buy a pre-made graham cracker crust for a shortcut.
  • Add an extra tablespoon of melted butter if your crust seems too crumbly.
  • The key to a perfectly set filling is managing moisture. Drain the crushed pineapple in a fine-mesh strainer, then press with paper towels to remove excess liquid.
  • Pat the maraschino cherries dry before chopping them.
  • Let the whipped topping thaw completely in the refrigerator before spreading.
  • I recommend sticking with whipped topping for this recipe. It's more stable and holds up better, especially if you're making the pie ahead of time.
  • Use the bottom of a measuring cup or a spatula to press the graham cracker crust firmly into the pie plate.
  • You can also buy a pre-made graham cracker crust for a shortcut.
  • Add an extra tablespoon of melted butter if your crust seems too crumbly.
  • The key to a perfectly set filling is managing moisture. Drain the crushed pineapple in a fine-mesh strainer, then press with paper towels to remove excess liquid.
  • Pat the maraschino cherries dry before chopping them.
  • Let the whipped topping thaw completely in the refrigerator before spreading.
  • I recommend sticking with whipped topping for this recipe. It's more stable and holds up better, especially if you're making the pie ahead of time.

Nutrition Information

Calories 377kcal (19%) Carbohydrates 58g (19%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.3g Cholesterol 28mg (9%) Sodium 394mg (16%) Potassium 212mg (6%) Fiber 2g (8%) Sugar 46g (92%) Vitamin A 394IU (8%) Vitamin C 7mg (8%) Calcium 110mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 377

% Daily Value*

Calories 377kcal 19%
Carbohydrates 58g 19%
Protein 4g 8%
Fat 15g 23%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.3g 15%
Cholesterol 28mg 9%
Sodium 394mg 16%
Potassium 212mg 5%
Fiber 2g 8%
Sugar 46g 92%
Vitamin A 394IU 8%
Vitamin C 7mg 8%
Calcium 110mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.