-Banana Split Cake Without Baking :

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 :

1. Grease a 9×13 inch rectangular baking dish, then set aside.
2. In a medium bowl, combine the graaham cracker crumbs and melted butter with a fork, stirring until all crumbs are evenly moistened.
3. Pour the mixturre into the dish and press into an even layer. Refrigerate while preparing the next layer.
4. 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.
5. Using a rubber spatula, add the Cool Whip and mix gently until it is well combined with the rest.
6. Spread the cream cheese miixture over the top of the Graham cracker crust.
7. Place the banana sliices in a single layer on the cream cheese filling, then cover with a uniform layer of crushed pineapple.
8. Continue covering with a uniform layer of sliced ​​strawberries.
9. Cover with Cool Whip, smoothing the top.
10. Sprinkle with chopped nuts.
11. 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

Yield: 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

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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

1. Grease a 9×13 inch rectangular baking dish, then set aside.
2. In a medium bowl, combine the graaham cracker crumbs and melted butter with a fork, stirring until all crumbs are evenly moistened.
3. Pour the mixturre into the dish and press into an even layer. Refrigerate while preparing the next layer.
4. 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.
5. Using a rubber spatula, add the Cool Whip and mix gently until it is well combined with the rest.
6. Spread the cream cheese miixture over the top of the Graham cracker crust.
7. Place the banana sliices in a single layer on the cream cheese filling, then cover with a uniform layer of crushed pineapple.
8. Continue covering with a uniform layer of sliced ​​strawberries.
9. Cover with Cool Whip, smoothing the top.
10. Sprinkle with chopped nuts.
11. 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.