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!
I’ve been making this recipe for years, it was handed down to me from my great aunt who always made it for our 4th of July celebrations back in Iowa.. It is absolutely my favorite and my family’s lol..
On another note, there is no reason at all to grease the pan, there’s butter in the graham crackers. Also I really REALLY wish you would have included the original “other” recipe for the bottom cream and not just the one you altered, for those that aren’t freaked out by simple eggs. That cream which you beat on high for 20 minutes is what makes this dessert. Kinda funny, it is called banana split cake and with your original recipe it’s exactly like my great aunt’s but she left out the strawberries.. I never even questioned it lol
Also I am now gluten intolerant, I have since made this using smorable’s gluten free graham crackers and it turned out amazing, half of my family thought it was better!
I want to thank you for this recipe. I’m 46 and my mom and I made a no bake Banana Split “pie” when I was a kid. This is the same recipe except we used a mixture of powdered sugar, melted butter, and raw egg in place of the cream cheese layer. Now I had been thinking about this recipe for years thinking how to replace that layer and to get the same taste. I did NOT feel comfortable using raw egg anymore…..THIS recipe is fantastic! Just made it for a 4th of July picnic and everyone loved it. My mom included. Thanks again!!!
Wow, I admit to skimming your article quickly to get to the recipe, didn’t realize you mentioned the original recipe was with the raw eggs! Our recipe is probably from the late 70’s early 80’s!
Can you use EggBeaters in place of the raw egg? I’m making your recipe as instructed, but am afraid it will miss the buttery flavor of the original recipe. Thanks!
Hi Robin, I have no idea, I’ve never made the version with the raw egg!
My Wife baked this for me. It was very delicious and tasty to have this.Thanks a lot for sharing this. Good Work. Keep it up.
So, I must ask … if this isn’t baked then why are you greasing the pan? Does it not make the dessert taste greasy? Just curious! Thank you!!
Hi Tabatha, It just helps to ensure that the dessert comes out of the pan cleanly and doesn’t stick anywhere. No, you should lightly grease, so you should not taste any grease.
So i personally wont eat this (i’m a super picky eater) but I love making things like this for holidays for my husband and his family. I just made it and noticed i did the filling step wrong. I didn’t mix the cream cheese and sugar first them fold in the cool whip. I blended it all together. I had my hubby taste test and he said it was really good. I think what doing this did was just not make it a very thick layer of filling like in the picture. If everyone enjoys it tomorrow ( which i’m sure they will) I will make it again and do the filling right next time. Thanks for the recipe!
I just want you to know. I made the No Bake Banana Split Cake. It was wonderful. I did not change a thing. It took a little while to make, but it was worth every bit.
Yummy! Looks delicious and who doesn’t like a cake in banana split form?
I’m just crazy about any cake or pie that has a graham cracker crust. Can’t wait to try this, thank you for sharing!
I love this recipe it’s the most delicious dessert i ever tasted thank you very much for sharing it
Yum! This just looks like a celebration in a bowl!
Kari
http://www.sweetteasweetie.com
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There is a natural version of cool whip (whipped topping) called TRUWHIP. It’s 100% natural, non gmo, no high fructose corn syrup and it’s yummy. Give it a try, cuz I don’t like artificial anything in my diet either :)
THIS LOOKS REALLY GOOD, CAN’T WAIT TO TRY IT !
How can i calculate the nutritional info calories etc? This looks sooo good
Looks good gonna try it
So I’ve been making this for years and my family LOVES it, but I use the recipe with the uncooked eggs, you beat them for so long that they’re considered cooked….the custard is amazing.
AGREED!!!!!! ?
All,
First, thank you for sharing this recipe, many many years ago we made this for Christmas parties at work and it was a big hit. Of course I didn’t make this often and have been struggling trying to remember- you see the recipe I had was lost in Hurricane Katrina – so when starting searching, I found other recipes, that used yogurt ( to me this is horrible- I don’t like yogurt) — this is my opinion – which everyone has a right to what they like or dislike. Don’t be so ugly or push your thoughts about a product being used. If you don’t like an ingredient and need to know or want to make a suggestion for substituting then be nice ask or suggest. Don’t push your opinion—– As to how horrible what products use in making it… Cool whip has been around for many, many years before I was ever born and I am not young; I have never heard about anybody die from cool whip. Look around at all the other store bought products you use on a daily basis and I am sure you will find out all the bad things that are in them just to preserve… You don’t like it — don’t use it and direct your comments about products to the FDA.– Again to the person who posted this recipe— THANK YOU for taking the time for sharing. Oh, I do have one question — you use sugar— is that powder sugar, I think that is what we used.
Hi Milene, The recipe I used called for granulated sugar, but I think powdered sugar would work too!
Hey, I’m wondering if you have a picture of the Banana Split Dessert hiding anywhere. This looks like a S’Mores cupcake! And it looks breathtakingly fabulous, but would love to see the other one. Thanks!
Hi Jenny, Oh no! I’m not sure where a s’mores cupcake is showing up, but I’ve re-checked this page multiple times and the only thing I’m seeing are pictures of the banana split dessert.
You know what, I was going to wait to make this Dessert for my Friend’s Birthday the end of June, but I’m going to make it this weekend for me- & my family! Can’t wait- Sounds like a great Recipe! ( Sorry about the misspellings in previous post)
Hello Everyone! First time I’m commenting on this site, but I wanted to say I enjoy reading everyone’s comments and sharing ideas on food, receipes,etc. I love the receipes on this website- I going to make the Cherry Cheesecake with Walnuts for my friend’s Birthday coming up- I want to try the Banana Spilt Desert- looks very delicious! Thanks for the great reciepes and sharing.
This is soooo. good, you will not have leftovers. Don’t change a thing.
I made this for a family birthday party and it was perfect!!! Every one loved it! The only thing I did differently was added vanilla extract to the sour cream mixture. (Just a few drops)
I will ABSOLUTELY be making this again!
Was great! Made it without the strawberries and chocolate sauce.
I made this for my son’s 18th birthday because he loves banana splits. He loved it and it was an absolute hit with everyone! Thanks for the recipe!
Had been a long time user of the original recipe using the uncooked eggs. I recently tried this posted recipe and find it far superior. The “ice cream” layer is creamier then the original and adds a much nicer taste to the dessert. I put the finished product in the freezer for about 1/2 hr to make the cutting easier.
I made this for 4th of July cookout. It was delish and now have been requested to make one for birthday cookout this month. I could’ve ate the whole thing by myself. DELISH!!
I teach cake decorating and the icing calls for eggs but, because of the salmonella issue we use “Meringue Powder” as the egg substitute. It’s basically powdered egg whites and safe. Perhaps those who use eggs may want to give it a try.
I grew up on the version with raw eggs. It was DELICIOUS…. I’m going to make this tonight for my coworkers and will try the different filling.
This is one of my absolute favorite summer desserts. Thanks for posting.
Has anyone tried using fresh pinapple?