Banana Split Cake
This no-bake banana split cake recipe offers all the flavors of a banana split sundae wrapped up into an icebox cake.
Servings: 12
Calories: 494kcal
Ingredients
- 2 cups graham crackers, crushed
- 1 cups butter, divided (½ cup melted, ½ cup softened)
- 8 ounces cream cheese, softened
- ⅛ teaspoon salt
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 20 ounces crushed pineapple, well drained
- 4 medium bananas, sliced
- 8 ounces Cool Whip
- ½ cup pecans, chopped
- 4 ounces maraschino cherries
Instructions
- Melt ½ cup of butter and mix together with 2 cups of graham crackers. Pat this mixture firmly into the bottom of a 9 x 13-inch pan.
- Beat together the cream cheese and ½ cup softened butter, about 2 minutes.
- Add powdered sugar, salt and vanilla and beat until soft and creamy, about 3-4 minutes
- Spread the cream cheese mixture evenly over the graham cracker crumb crust. Send this to the fridge to chill for 30 minutes.
- Drain pineapple and spread over cream cheese mixture.
- Arrange bananas over pineapple.
- Cover the bananas with Cool Whip, then sprinkle with pecans.
- Cover and refrigerate for 6 hours or overnight.
- Garnish with cherries before serving.
Video
Notes
- If your graham crackers do not come pre-crushed, either place them in a Ziploc bag and use a rolling pin to crush them quickly and mess-free, or use a food processor to turn them into crumbs.
- Make sure the cream cheese and butter are at room temperature rather than cold or melted. This way it will blend well with the other ingredients.
- Icebox cakes are actually best when they are made a day before so they set completely.
Nutrition
Calories: 494kcal | Carbohydrates: 58g | Protein: 4g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 319mg | Potassium: 294mg | Fiber: 3g | Sugar: 44g | Vitamin A: 796IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 1mg
