Description

Are you craving a scrumptious dessert that’s easy to make and sure to impress? Look no further than the delightful No-Bake Banana Split Cake. This recipe combines all the flavors of a classic banana split into a convenient and irresistible cake form. Best of all, it requires no baking, making it perfect for those warm summer days or when you simply want a hassle-free dessert option.

Ingredients

For the Crust:

2 cups graham cracker, crumbled
1/3 cup unsalted butter, melted
1 teaspoon salt

For the Filling:

16 ounces cream cheese, at room temperature
1/2 cup granulated sugar
8 ounces Cool Whip
1 teaspoon vanilla extract

For the Toppings:

3 to 4 bananas, sliced
1 (20-ounce) can crushed pineapple, drained well
20 ounces strawberries, sliced
8 ounces Cool Whip
1/2 cup hazelnuts, chopped
Chocolate sauce

Instructions

Prepare the Crust: Start by crushing the graham crackers until fine. Mix in the melted butter and salt until well combined. Press the mixture onto the bottom of a greased 9×13-inch baking dish to form the crust. Place it in the fridge to cool while you prepare the filling.
Make the Filling: In a mixing bowl, whip together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Gently fold in the Cool Whip until fully incorporated. Spread this luscious filling evenly over the chilled crust.
Layer on the Goodness: Arrange the banana slices in a single layer over the filling. Next, spread the crushed pineapple evenly over the bananas, followed by a layer of sliced strawberries.
Top it Off: Finish your masterpiece by generously spreading Cool Whip over the entire cake. Drizzle with melted chocolate sauce for that extra touch of indulgence. Sprinkle chopped hazelnuts on top for added crunch and flavor.
Chill and Serve: Cover the cake with plastic wrap and chill in the refrigerator for at least four hours, allowing all the flavors to meld together and the cake to set. For best results, leave it in the fridge overnight. When ready to serve, cut into slices and enjoy the heavenly flavors of your No-Bake Banana Split Cake.

Notes

Serving Tips:

Garnish with Style: Before serving, add a final flourish by garnishing each slice with a fresh strawberry or a drizzle of chocolate sauce for an extra touch of elegance.
Slice with Care: Use a sharp knife dipped in hot water for clean, smooth slices. This will help prevent the crust from crumbling and ensure each serving looks picture-perfect.
Pair with Complementary Treats: Elevate the experience by serving your No-Bake Banana Split Cake alongside a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert ensemble.
Serve Chilled: For the best taste and texture, serve the cake chilled straight from the refrigerator. The cool, creamy layers will be even more refreshing and satisfying.

Storage Tips:

Refrigerate Properly: Store any leftover cake in an airtight container or cover the baking dish tightly with plastic wrap. Refrigerate promptly to keep the cake fresh and prevent it from spoiling.
Enjoy Within a Few Days: While the cake will keep well in the refrigerator for several days, it’s best enjoyed within 2-3 days for optimal flavor and texture.
Avoid Freezing: Due to the creamy nature of the filling, it’s not recommended to freeze the No-Bake Banana Split Cake. Freezing can alter the texture and cause the ingredients to separate upon thawing, resulting in a less-than-ideal dessert experience.
Refresh if Needed: If the cake starts to lose its freshness after a day or two, simply garnish with fresh fruit or a drizzle of chocolate sauce before serving to revive its visual appeal and flavor.