This recipe makes 12 to 16 servings. It is prepared in 30 minutes and requires approximately 4 hours of refrigeration before being tasted.
INGREDIENTS :
For the dough
- 2 cups (198 g) graham cracker crumbs
- ½ cup (113 g) unsalted butter, melted
For the cream cheese layer
- 12 oz (280 g) cream cheese, at room temperature
- ¼ cup (50 g) granulated sugar
- 8 oz (227 g) Cool Whip
For fruit and garnishes
- 3 to 4 bananas, sliced
- 1 can 20 oz (567 g) crushed pineapple, well drained
- 16 oz (454 g) strawberries, peeled and sliced
- 8 oz (227 g) Cool Whip
- ½ cup (57 g) walnuts, chopped
Chocolate syrup
- Maraschino cherries
DIRECTIONS :
- Grease a 9×13 inch rectangular baking dish, then set aside.
- In a medium bowl, combine the graaham cracker crumbs and melted butter with a fork, stirring until all crumbs are evenly moistened.
- Pour the mixturre into the dish and press into an even layer. Refrigerate while preparing the next layer.
- In a medium bowl, usiing a stand mixer or hand mixer, mix the cream cheese and sugar on medium speed until liight and fluffy, about 5 minutes.
- Using a rubber spatula, add the Cool Whip and mix gently until it is well combined with the rest.
- Spread the cream cheese miixture over the top of the Graham cracker crust.
- Place the banana sliices in a single layer on the cream cheese filling, then cover with a uniform layer of crushed pineapple.
- Continue covering with a uniform layer of sliced strawberries.
- Cover with Cool Whip, smoothing the top.
- Sprinkle with chopped nuts.
- Drizzle with chocolate syruup and garnish with maraschino cherries.
Notes :
- Leftovers can be stoored in a container with lid in the refrigerator for up to 4 days.
- You can use fresh whiipped cream in place of the Cool Whip, both for the filling and the filling. If thiss is the case, you can keep the leftovers for a maximum of 2 days, because the fresh whipped cream tends to liquefy in the refrigerator.
![Banana Split Cake Without Baking](https://daintfood.com/wp-content/uploads/2021/10/34-480x480.png)
Banana Split Cake Without Baking
Yield:
4
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients
- For the dough
- 2 cups (198 g) graham cracker crumbs
- ½ cup (113 g) unsalted butter, melted
- For the cream cheese layer
- 12 oz (280 g) cream cheese, at room temperature
- ¼ cup (50 g) granulated sugar
- 8 oz (227 g) Cool Whip
- For fruit and garnishes
- 3 to 4 bananas, sliced
- 1 can 20 oz (567 g) crushed pineapple, well drained
- 16 oz (454 g) strawberries, peeled and sliced
- 8 oz (227 g) Cool Whip
- ½ cup (57 g) walnuts, chopped
- Chocolate syrup
- Maraschino cherries
Instructions
- Grease a 9×13 inch rectangular baking dish, then set aside.
- In a medium bowl, combine the graaham cracker crumbs and melted butter with a fork, stirring until all crumbs are evenly moistened.
- Pour the mixturre into the dish and press into an even layer. Refrigerate while preparing the next layer.
- In a medium bowl, usiing a stand mixer or hand mixer, mix the cream cheese and sugar on medium speed until liight and fluffy, about 5 minutes.
- Using a rubber spatula, add the Cool Whip and mix gently until it is well combined with the rest.
- Spread the cream cheese miixture over the top of the Graham cracker crust.
- Place the banana sliices in a single layer on the cream cheese filling, then cover with a uniform layer of crushed pineapple.
- Continue covering with a uniform layer of sliced strawberries.
- Cover with Cool Whip, smoothing the top.
- Sprinkle with chopped nuts.
- Drizzle with chocolate syruup and garnish with maraschino cherries.
Notes
- Leftovers can be stoored in a container with lid in the refrigerator for up to 4 days.
- You can use fresh whiipped cream in place of the Cool Whip, both for the filling and the filling. If thiss is the case, you can keep the leftovers for a maximum of 2 days, because the fresh whipped cream tends to liquefy in the refrigerator.