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: 451kcal
Ingredients
- 1¼ cups butter, softened, divided into ½ cup and ¾ cup
- 2 cups graham crackers, crushed
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 20 ounces crushed pineapple, well drained
- 4 medium bananas
- 9 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 powdered sugar, soft butter, and vanilla for about 5 minutes until well incorporated.
- Spread the mix evenly over the graham cracker crumb crust. Send this to the fridge to chill for 30 minutes.
- Drain pineapple and spread over cream mixture.
- Arrange bananas over pineapple.
- Cover with Cool Whip, sprinkle with pecans.
- Cover and refrigerate for 6 hours or overnight.
- Garnish with sliced 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 butter is 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: 451kcal | Carbohydrates: 58g | Protein: 3g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 285mg | Potassium: 274mg | Fiber: 3g | Sugar: 42g | Vitamin A: 683IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 1mg