Banana Split Cake (No-bake Recipe)

Rich, creamy and delicious dessert – with all the ingredients includes in this easy banana split cake, this recipe will be one you make again and again.

Servings 12 to 16 

Ingredients:

• 1 box graham cracker crumbs
• 1 stick (115 grams/ 4 oz.) butter, melted
• 8 oz. cream cheese, softened
• 1/4 cups butter, softened
• 3 cups powdered sugar
• 5 medium bananas, sliced
• 20 oz. (1 can) crushed pineapple, drained
• 16 ounce (1 container) whipped topping, thawed (or 1 1/2 cups heavy cream)
• 4 ounce (1 jar) maraschino cherries, stemmed (or 4-ounce frozen cherries)
• 1 cup pecans or hazelnuts, chopped
• 1 tablespoon sprinkles
• hot fudge sauce, slightly warmed

Instructions:

• In a medium bowl, mix melted butter and graham cracker crumbs.
• Firmly press the crust into the bottom of 9×13 porcelain or glass dish. Put it in the fridge for 15 minutes to firm up.
• In a bowl, beat together the cream cheese, powdered sugar, and 1/4 cups butter until creamy, around 5 minutes.
• Spread the cream cheese blend over the cracker crust.
• Then, slice the bananas into little slices and place them over the cream cheese mixture. Next, spread pineapple chunks over the banana layer.
• Spread the whipped topping/heavy cream over the pineapple-banana layer with a spatula.
• Garnish with the pecans/hazelnuts and cherries.
• Finally, drizzle the chocolate fudge over the cake and top with some sprinkles. Chill for at least 3 hours before cutting in order to allow the layers to set.

Enjoy!