Easy fruity no-bake dessert (Printable Format)

A layered dessert that transforms the classic banana split into a convenient cake form. Graham cracker crust topped with cream cheese filling, bananas, pineapple, strawberries, and whipped topping.

# What You'll Gather:

→ For the crust

01 - 2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted

→ For the filling

03 - 1 (8-ounce) package cream cheese, softened
04 - 1/4 cup unsalted butter, softened
05 - 2 cups powdered sugar
06 - 1 teaspoon vanilla extract

→ For the layers

07 - 4 bananas, sliced
08 - 1 (20-ounce) can crushed pineapple, well-drained
09 - 2 cups sliced strawberries

→ For the topping

10 - 1 (8-ounce) container whipped topping (or 3 cups whipped cream)
11 - 1/2 cup chopped nuts (e.g., pecans or walnuts)
12 - Chocolate syrup or hot fudge sauce
13 - Maraschino cherries (optional, for garnish)

# Step-by-Step Instructions:

01 - In a bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of a 9×13-inch pan to form an even crust layer. Place in the refrigerator while you prepare the filling.
02 - In a medium mixing bowl, beat the softened cream cheese and butter until fluffy. Add the powdered sugar and vanilla extract, and continue beating until the mixture is smooth and creamy with no lumps.
03 - Remove the crust from the refrigerator. Using a spatula, carefully spread the cream cheese filling in an even layer over the chilled graham cracker crust.
04 - Arrange the sliced bananas in a single layer over the cream cheese filling, covering it completely.
05 - Make sure your crushed pineapple is very well-drained to prevent excess moisture. Spread it evenly over the banana layer.
06 - Arrange the sliced strawberries over the pineapple layer, distributing them evenly.
07 - Spread the whipped topping (or whipped cream) over all the fruit layers, making sure to cover everything completely and create a smooth top surface.
08 - Sprinkle the chopped nuts over the whipped topping. Drizzle chocolate syrup or hot fudge sauce in a zigzag pattern across the top. If desired, add maraschino cherries for that classic banana split look.
09 - Cover the pan loosely with plastic wrap and refrigerate for at least 2 hours or overnight to allow the dessert to set properly. When ready to serve, cut into squares and enjoy cold.

# Important Tips:

01 - This dessert is best made at least a few hours before serving to allow all the flavors to meld.
02 - To prevent bananas from browning, you can brush them lightly with lemon juice or pineapple juice.
03 - This cake keeps well in the refrigerator for up to 3 days, though the bananas may gradually darken.
04 - For a lighter version, use reduced-fat cream cheese and light whipped topping.

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