No Bake Banana Split Dessert
No Bake Banana Split Dessert is a classic! It layers a graham cracker crust, cream cheese-based filling, bananas, pineapple, strawberries, whipped cream, nuts, chocolate & a cherry on top! Part banana pudding and part icebox cake, it’s a great dessert for the most special holidays or simple gatherings.
Each year, around Easter, I start to get a hankering for this no bake banana split dessert, which is peculiar to me, because I can only remember eating it once or twice ever, and that was at least 10 or 15 years ago. For some reason, it has stuck in my mind and I associate it with Easter. It’s quite possible that my mom made it for an Easter dessert a couple of years in a row, and then moved on to something else. A few years ago I finally asked my mom if she had the recipe for the “banana split dessert thing” that she made a long time ago, and she was able to dig it up for me. It took me approximately 2.2 seconds to assemble what I needed and I’ve been enjoying it at least a couple of times a year ever since!
First things first, let me break this banana split dessert down for you.
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Most importantly – it’s entirely no-bake. Absolutely no oven time is required, which makes it perfect for the summer when you don’t want to heat up the kitchen, and also perfect for when you need a quick dessert that you can throw together in very little time. Poof! Done!
Now, for the layers… It starts off with a graham cracker crust, topped with a cream cheese-mousse, and then layers of banana, pineapple, strawberries, and finally whipped cream, nuts, chocolate, and cherries on top! Talk about the ultimate banana split.
Now, a strange thing happened when I ran through the recipe the first time, and I had to do a double take. The layer above the graham cracker frosting consisted of butter, powdered sugar, and 2 eggs. EXCEPT… the eggs weren’t heated like a custard, and this dessert isn’t baked, so they’re just in there, raw. ::shudder:: I couldn’t do it, so after thinking through some workarounds, including a pastry cream layer or making it with pudding, I finally decided to use the filling from another of my favorite old-school desserts – the Strawberry Pretzel Salad. I went full steam ahead with that, and it works absolutely brilliantly in this recipe.
Don’t wait for a special reason to make this dessert, and certainly don’t wait years in between. Any ordinary day is special enough for this incredibly easy no bake banana split dessert.
If You Like This No Bake Banana Split Dessert, Try These Recipes:
- Banana Pudding
- No Bake Oreo Layer Dessert
- Banana Split Ice Cream Cake
- No Bake Cherry & Walnut Cheesecake
Four years ago: Peanut Butter & Jelly Cupcakes
No Bake Banana Split Dessert
Ingredients
For the Crust:
- 2 cups (168 g) graham cracker crumbs
- ½ cup (113.5 g) unsalted butter, melted
For the Cream Cheese Layer:
- 12 ounces (340.2 g) cream cheese, at room temperature
- ¼ cup (50 g) granulated sugar
- 8 ounces (226.8 g) Cool Whip
For the Fruit & Toppings:
- 3 to 4 bananas, sliced
- 20 ounce (566.99 g) canned crushed pineapple, drained well
- 16 ounces (453.59 g) strawberries, hulled and sliced
- 8 ounces (226.8 g) Cool Whip
- ½ cup (58.5 g) walnuts, chopped
- Chocolate syrup
- Maraschino cherries
Instructions
- Grease a 9x13-inch baking dish; set aside.
- In a medium bowl, mix the graham cracker crumbs and melted butter with a fork, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
- In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.
- Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.
- Cover with the Cool Whip, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight. Leftovers can be stored, covered, in the refrigerator for up to 4 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
To Beverly who made the comment about Cool Whip & chemicals – you can make your own Cool Whip – recipe for Homemade Cool Whip can be found on http://www.somethingswanky.com website – it is made with whip cream, gelatin, vanilla & cream of tartar, water. Maybe you will try the recipe then. It sounds too good not to try.
I just made this for friends tonight and it was SO good. OMG so good!!! Thanks for the recipe!
loved the dessert but was wondering I can I use splenda instead of the reg sugar.
I don’t use Splenda, but I think it would be an okay substitution here.
This was so good. Quick and easy. The hubby said I will be making it again. Guess I cant add a picture to the comment?
I’m making this for my mother-in-law’s surprise 50th birthday party and I was wondering if I could use strawberry and pineapple ice cream topping or that would be too rich/sweet.
Hi Jean, Do you mean for the top of the dessert, or for the strawberry and pineapple components? If you mean for the top of the dessert to decorate/garnish, I think it would be fine. However, I don’t think I would replace the fruit with ice cream toppings in the dessert.
I meant to replace the strawberries and pineapples in the recipe, but now that I have your opinion, lol, I think I’ll just stick with your original recipe. Don’t want to mess up something delish….thank you! I can’t wait to make it!!!
Was gonna wait till summer to give to guests. Might as well do it this weekend.
Making this for tomorrow’s SuperBowl!! Dolores, thanks for the suggestion of using the extra cream cheese and extra pineapple! I’m making half of pan with bananas & half without- two of my guests don’t eat bananas. Thanks for an easy dessert!
OMG… Fabulous and will make find many reasons to make this :)
Made the dessert this past Christmas. It was gone in no time. Everyone loved it. I used 2 packages cream cheese (16 oz.) and the Cool Whip and also put my bananas in the drained pineapple juice as I had done when making the original with the raw eggs. Only thing I do differently is put two 20 oz. cans of crushed pineapple instead of one and always put the pineapple on first and then the bananas. Either way it is always delicious.
I have made this recipe or a variation for over 35 years. It is such a refreshing treat
could you use graham crackers instead of crumbs and just lay them in the pan
Hi Trish, I would not recommend that, as it would make cutting the dessert very difficult. You’d end up with a mess of broken crackers on the bottom of the pan.
Trish-
I used to make something called a refrigerator cake that used whole graham crackers with a cream cheese/whipped cream filling. I decided to try that with this recipe to try to cut back on some of fat. I also used my Ninja blender to create whipped “cream” from my milk. Instead of the minimum 4 hours in the fridge I left it in for 24 hours. It was a major success! The graham crackers soften enough to allow you to slice through them without them cracking or crumbling. I highly recommend you try it yourself.
I love recipes like this which give us a beautiful visual and then allow us to easily make changes to suit our needs. Great job!!
This dessert was not only beautiful but it tasted great!! The amount of sweetness was perfect. I’ve tried other recipes with cool whip and it is quite overbearing, but this came out really good.
Can I use brown sugar instead on granulated sugar ?
Hi Marlo, I would recommend using the regular granulated sugar, not brown sugar.
This dessert was excellent! Everyone loved it!!! Thanks for sharing your recipe!
I made this recipe for my hubbies 60th birthday Labor Day party today! I will let you know what everyone thought of it later on. Hopefully, I get lots of rave reviews!!!
Boyfriend
I don’t like banana splits, but I loved this when my grandmother made it for ever special occasion. She didn’t use eggs. I don’t either, and my kids and be absolutely love it.
This looks delicious! I was just wondering why was cream cheese used instead of regular vanilla ice cream? Is there a reason for that or just that it tastes better with a cream cheese center?
Hi Athena, This isn’t meant to be an ice cream dessert, which is why I didn’t use ice cream. It’s just meant to use the flavors of a banana split. If you’re interested in an ice cream dessert, you may want to check out this Banana Split Ice Cream Cake: https://apex-male.info/2012/07/12/banana-split-ice-cream-cake/%3C/a%3E%3C/p%3E
What is this world coming to? It isn’t as if we eat a container of Cool Whip 24/7 Once in awhile surely isn’t going to hurt someone,in a hurry or without whipping cream and we have all survived. That is like condemning McDonalds or other fast food restaurants. EVERYTHING IN LIFE should be done in moderation. I shall make this and know will enjoy regardless of cream and yes, I will not use raw eggs in anything…Have a great “Splitting Day”
Yes! MODERATION is the key. Too many folks don’t realize this. Thank you for saying it!
I have my Grandma’s recipe and I love it! I’m different from everyone here. I can’t not make it without the raw eggs. This year I will look for the pasteurized ones but I don’t want to do anything to the recipe that will make it taste any different. That’s how much I love it. Our families have had this many times growing up and we are all still here.
Oh and I prefer Cool Whip over Redi-whip or anything for that matter. Lol. Great tasting chemicals. :)
LOL! Love your sense of humor. I love those chemicals, too. Too bad some folks don’t realize if you break stuff down far enough, it is all chemicals anyway. Enjoy your dessert! :)
Our family favorite and it’s eggs for me!!. My chickens are clucking as I type actually and I will be making this tonight :)
I have all the handed down recipes, the good ones in my book.. Unfortunately not everyone sees it that way.
“Don’t put a raw egg in that” “my child can’t play in the mud”.
I made this for my roommate’s pot luck at her work, she said it was gone in no time. She actually never even got a piece of it….that’s how fast it went. :)
This really looks good and I love banana splits all together but I have one question..How long will this last before the bananas start turning brown or is there something you can put on them to keep them from turning so fast.?Thank for the great recipe..I may have to make a smaller pan for me but I am sure going to try it…
Hi Cindy, They aren’t exposed to the air, so they won’t turn brown very quickly. It will stay good for 1-2 days.
What about adding banana flavored pudding (in powder form) to cream cheese/cool whip mixture since sliced bananas can get brown and icky after a day or so. Just a thought.
My grandmother always made this and we loved it! I was excited to see this recipe and thought how I should make it for my kids! She always always made it with raw eggs and my mom still does and we are all ok ;)
i am making this for the first time and was wondering if u cover it when done with foil or anything else?
I usually cover with plastic wrap to keep in the fridge, then top with the cherries right before serving.
Made this today and it was so simple. Very delicious. Took me about 15 minutes to whip up.
I had to come over and give you the page views when I saw the full recipe over at Oh So Shabby. this looks delicious and I wanted you to know!!! Yum!
I was wondering if anyone has the original recipe that uses the eggs?
By the way..love your site. Everything I have made here is AMAZING!
I am baking and cooking at least 3x a week with great success.
Thank you!
Here’s the version of Banana Split Cake I got from my mother; she made it in the 70’s to early 80’s. SERVES 16.
Crust: 18 whole graham crackers (but I bought a box of the crumbs), 1-1/2 sticks butter
Filling: 2 sticks butter, 2 cups powdered sugar, 2 eggs, 1 tsp vanilla
Topping: 4-5 bananas, 2–20 oz. cans of crushed pineapple, 16 oz container Cool Whip, 1 small jar maraschino cherries, some chopped walnuts.
Melt butter for crust & mix with crushed grahams. Line crust in 9×13 inch pan (per recipe, but I put it in my biggest lasagna pan). Chill crust while mixing filling.
Filling: Mix 2 sticks softened butter, powdered sugar, eggs and vanilla; beat for 20 minutes with ELECTRIC mixer (very important–do not hand mix). Spread filling over crust.
Cut bananas (lengthwise or sliced), dip in lemon juice, and arrange over filling. Cover with DRAINED crushed pineapple, Cool Whip, nuts, & maraschino cherries (drained & cut in half). Chill at least 2 hours before serving.
Do you use the entire box of graham cracker crumbs? If not, how much is the equivalent to the 8 graham crackers? Thanks for your help.
Oops! That should have read 18 graham crackers and not 8!
I just made this recipe and stuck it in the refrigerator, will see how it tastes tomorrow.. but I was shocked of HOW MUCH i made with that recipe! i didn’t know it was party size type dessert i would have waited till the Superbowl weekend. that’s my only disappointment. also can you please update the recipe to include all the tips from other comments? i.e. soaking the banana slices in the pineapple juice from the crushed pineapples.
otherwise the recipe was EASY and all the ingredients are great so there shouldn’t be a reason why it won’t turn out yummy!
thanks!
Hi Farah, For future reference, almost all recipes on this site include a yield size to help guide you on how much the recipe will make. You’ll see on this recipe that I do state it makes 12 to 16 servings. You may want to check that before making a particular recipe to ensure it isn’t too big for you.
I appreciate the suggestion on incorporating reader comments, but it would be impossible for me to do so for. Aside from being ridiculously time-consuming, which would keep me from completing more productive projects for the site, I can only provide the recipe as I have made it and how it has worked for me. Receiving suggestions and tips from readers are great, and I encourage you to read them and try them (and then leave your own!), but I can’t instruct people to use a certain method if I haven’t done so myself. In some cases, I make a change to a recipe and then update it with notes and a date, but that is not done for every single recipe.
Michelle is correct, it is very time-consuming dealing with the comments. I personally copy all comments into my PC, then edit and keep the tips. Lots and lots of time involved.
I just mace this for a pot luck! So easy and it was a amazing! Just like eating a banana split!! I will be looking for an excuse to make this again!