No-Bake Banana Split Cake turns your favorite ice cream dish into a delicious dessert! Layers of bananas, crushed pineapple, a graham cracker crust and topped with whipped cream and drizzled with chocolate! Of course, you cannot forget the maraschino cherry on top!
It is a banana split hot fudge sundae mashed up with our easy icebox cake dessert! A new twist on a classic dessert!
If you are looking for the perfect dessert to feed a crowd, our No-Bake Banana Split Icebox Cake is the perfect solution.
This recipe only takes a few minutes to pull together, but the best thing about it is that it can be made up to 2 days in advance. Perfect if you are planning a party and want to get some of the work out of the way!! AND, it is no-bake, so you don’t have to use oven space for it. Just pull it out of the refrigerator and it is good to go!
Ingredients:
9 Honey Grahams Crackers, crushed (about 1-1/2 cups)
1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (20 oz.) crushed pineapple in juice, drained
6 bananas, divided
2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
Jar cherries
1 cup chopped Pecans
*Mix crumbs, 1/4 cup sugar and butter; press onto bottom of 13×9-inch pan. Freeze 10 min.Beat cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.Beat pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with nuts.,cherries.