Easy Banana Split Cake
This delicious and easy-to-make Banana Split Cake Recipe has all the traditional flavors that you love in a banana split sundae: sweet bananas, juicy pineapple, velvety whipped topping, and delicious maraschino cherries!
Servings 12 - 16 Servings
Ingredients
Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
Cream Cheese Layer:
- 12 ounces cream cheese room temperature
- ¼ cup granulated sugar
- 8 ounces cool whip
Fruit and Toppings:
- 3-4 bananas sliced
- 20 ounces canned crushed pineapple drained well
- 16 ounces strawberries hulled and sliced
- 8 ounces cool whip
- ½ cup walnuts chopped
- Chocolate syrup
- Maraschino cherries
Instructions
- 1. Grease a 9x13 baking dish and set aside.
- 2. Ina medium bowl, combine the graham cracker crumbs and butter. Place into the bottom of the pan and press into an even layer.
- 3. Ina medium bowl, use a hand mixer to beat the cream cheese and sugar until smooth and creamy. Fold in the cool whip using a rubber spatula. Spread the cool whip on top of the graham cracker crust into an even layer, making sure to spread all the way to the edge of the pan.
- 4. Place the banana slices on top of the whipped cream mixture in an even layer. I did one layer, but you can do more layers to use up the banana slices.
- 5. Then, spread the crushed pineapple on top of the banana slices in an even layer.
- 6. Layout the sliced strawberries in an even layer - I did several layers to use all of my strawberries.
- 7. Spread the remaining cool whip on top of the strawberries.
- 8. Sprinkle chopped walnuts, chocolate syrup, and maraschino cherries on the top.
- 9. Chill in the refrigerator for up to 4 hours before slicing and serving.
Notes
- Store in an airtight container or covered with plastic wrap for up to 4 days in the refrigerator.
- You can use whipping cream in place of cool whip, but they will only last for up to 2 days before the whipping cream starts to separate and become watery.