Description
If you love banana splits but want a dessert that’s simple, creamy, and requires zero baking, this No Bake Banana Split Pie is for you! With a buttery graham cracker crust, creamy cheesecake filling, layers of bananas and pineapple, and a whipped topping finished with chocolate, strawberry sauce, nuts, and cherries, this pie is the ultimate crowd-pleaser. Perfect for summer parties, holidays, or anytime you crave a refreshing treat.
Ingredients
- 1 graham cracker pie crust
- 1 (8 ounce) package cream cheese, softened
- ½ cup granulated sugar
- 2 medium ripe bananas, sliced
- 1 (20 ounce) can crushed pineapple, drained well
- 1 (12 ounce) container Cool Whip, thawed (divided)
- ¼ cup chopped peanuts
- Chocolate sauce & strawberry sauce, for garnish
- Maraschino cherries, for garnish
Instructions
- Make the creamy filling – In a large bowl, beat cream cheese and sugar until smooth. Fold in ½ cup of Cool Whip.
- Layer the crust – Spread the cream cheese mixture evenly into the graham cracker crust.
- Add fruit layers – Arrange banana slices over the cream cheese mixture. Spread drained pineapple on top.
- Top with whipped cream – Spread the remaining Cool Whip over the pie filling.
- Chill – Refrigerate for 2–4 hours (or overnight) until set.
- Add toppings & serve – Drizzle with chocolate and strawberry sauce, sprinkle with peanuts, and garnish with maraschino cherries. Slice and enjoy!
Notes
Serving Tips:
- Chill for at least 4 hours or overnight for the cleanest slices.
- Use a sharp knife dipped in hot water and wiped clean between cuts.
- Add toppings (sauces, nuts, cherries) just before serving for the freshest look.
Storage Tips:
- Cover with plastic wrap or foil and refrigerate for up to 3 days.
- For longer storage, freeze without sauces/toppings for up to 1 month. Thaw overnight in the fridge before serving.
- If freezing, wrap tightly in plastic wrap and then in foil to prevent freezer burn.