Description
This no-bake Banana Split Cake has your name written all over it!
Ingredients
Scale
- 2 (8 oz. pkgs.) cream cheese, softened
- 1 1/2 cups graham cracker crumbs
- 1 cup sugar, divided
- 1/3 cup butter, melted
- 1 – 20 oz. can crushed pineapple, completely drained
- 6 – 8 medium sliced bananas, divided
- 2 cups cold milk
- 2 pkgs. (4 serving size) vanilla flavor instant pudding & pie filling
- 2 1/2 cups thawed cool whipped topping, divided
- 1 cup chopped peanuts
- Chocolate sauce
- Maraschino cherries
Instructions
- Remove cream cheese from the refrigerator to soften. Set aside.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup of sugar and the butter.
- Press crumb mixture firmly onto bottom of a 13×9-inch pan. Freeze for 10 minutes.
- In the meantime, beat softened cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended.
- Spread cream cheese carefully over (frozen) crust. Freeze for 10 minutes.
- Top with pineapple.
- Slice 4 bananas and arrange over pineapple. Freeze for 10 minutes.
- In a medium bowl, pour milk and the two boxes of dry pudding mix. Beat with whisk for about 2 minutes, or until blended.
- Gently stir in 1 cup of the whipped topping.
- Spread mixture over banana layer.
- Top with remaining 1 1/2 cups whipped topping.
- Refrigerate for 5 hours.
- When ready to serve, add more slices of banana.
- Sprinkle with nuts, a drizzle of chocolate sauce and cherries.
- Store leftover cake in the refrigerator.