Description
This Southern-Style Banana Split Cake is a nostalgic no-bake dessert passed down through generations. With a graham cracker crust, creamy sweetened cream cheese layer, fresh bananas, crushed pineapple, whipped topping, maraschino cherries, and a crunchy peanut topping, it perfectly captures the flavors of a classic banana split in cake form. It's simple to prepare and serves as a refreshing treat for gatherings or family meals.
Ingredients
Crust
- 2 cups graham cracker crumbs
- ¾ cup white sugar
- ¼ pound (4 ounces) butter, melted
Filling and Toppings
- 2 (8 ounce) packages cream cheese
- 1 ½ cups confectioners' sugar
- 4 bananas, sliced
- 1 (15 ounce) can crushed pineapple, drained
- 1 (16 ounce) container frozen whipped topping, thawed
- 1 (16 ounce) jar maraschino cherries, drained
- 12 ounces crushed peanuts
Instructions
- Prepare the crust: Combine the graham cracker crumbs, white sugar, and melted butter in a large bowl. Mix thoroughly until the crumbs are evenly coated with the butter and sugar. Press the mixture firmly and evenly into the bottom of a 9x13-inch cake pan. Refrigerate the crust until it is chilled and set, approximately 30 minutes.
- Make the cream cheese layer: In a large bowl, beat together the cream cheese and confectioners' sugar until the mixture is smooth and creamy. Spread this cream cheese mixture evenly over the chilled graham cracker crust.
- Layer the fruit: Arrange the sliced bananas evenly over the cream cheese layer. Spoon the drained crushed pineapple over the bananas, spreading it out carefully to cover the surface.
- Add whipped topping: Spread the thawed frozen whipped topping evenly over the fruit layers to cover completely.
- Top with cherries and nuts: Arrange the drained maraschino cherries on top of the whipped topping and sprinkle with the crushed peanuts evenly for crunch and flavor.
- Chill and serve: Refrigerate the completed cake for at least 1 hour to allow the flavors to meld and the dessert to firm up. Serve chilled for best taste and texture.
Notes
- Ensure the bananas are sliced just before assembling to prevent browning.
- Use fresh or thawed whipped topping for a light and airy texture.
- For a nut-free version, omit the crushed peanuts or substitute with toasted coconut flakes.
- This cake is best served within 24 hours to maintain freshness and texture.
- Keep refrigerated until serving to prevent spoilage given the cream cheese and fresh fruit.
