No-Bake Banana Split Dessert
This banana split dessert recipe takes a classic treat and takes it one step further!
Who said the best dessert recipes require an oven? This recipe for No-Bake Banana Split Dessert proves that theory wrong. A quick-to-make treat that will leave you drooling after the first bite, this banana split inspired dessert is the perfect warm-weather indulgence. Start off with a layer of graham cracker crust, then add a layer of cream cheese mousse, then toss on some bananas, pineapple, strawberries, and finally whipped cream, nuts, chocolate, and let's not forget about the cherries on top. This really is the ultimate no bake dessert recipe and one bite will show you why!
- 1 stick butter, melted
- 1 box graham crackers, crushed into crumbs
- 1 (8-ounce) package of cream cheese, softened
- 1/4 cup butter, softened
- 3 cups powdered sugar
- 4 bananas, sliced
- 1 (20-ounce) can crushed pineapple, drained
- 1 (16-ounce) container of whipped topping, thawed (or 1.5 cups of homemade whipped cream)
- 1 (4-ounce) jar maraschino cherries, stems removed
- 1 cup walnuts
- 1 cup strawberries
- hot fudge sauce, slightly warmed
- 1 tablespoon rainbow sprinkles
No Bake Banana Split Dessert Recipe
In a medium bowl, combine graham cracker crumbs and melted butter.
Firmly press into a crust in the bottom of 9x13 glass or porcelain dish, let it chill in the freezer for about 10 minutes to firm up.
In a medium bowl, cream together the cream cheese, 1/4 cups butter, and the powdered sugar until creamy, about 5 minutes.
Don’t be tempted to add milk, it will take a few minutes, but the mixture will blend up perfectly!
Spread the cream cheese mixture over the cooled graham cracker crust.
Add a layer of sliced bananas over the cream cheese mixture.
Spread pineapple chunks evenly over the bananas. Top with strawberries.
Evenly spread the whipped topping or whipped cream over the pineapple-banana layer using a rubber spatula.
Garnish with the pecans/walnuts and maraschino cherries.
Drizzle the chocolate fudge over the dessert and then sprinkle the rainbow sprinkles over the surface.
Chill for at least 4 hours before cutting to allow the layers to set.
Did You Know?
Who created the banana split? The world may never know.
According to the folks of Wilmington, Ohio, local restaurateur, E.R. Hazard created the iconic American ice cream treat in 1907 as a means of attracting local college students to his eatery. If you travel just 275 miles away to Latrobe, Pennsylvania, however, you'll hear lore of David Strickler, a former local pharmacy clerk who supposedly created the nostalgic, soda fountain confection in 1904.
Both towns stick to their guns on the origin of this American classic, and in Wilmington, they even hold an annual Banana Split Festival to commemorate our favorite treat from the bygone soda fountain era. In Latrobe, a man by the name of Joseph "Ice Cream Joe" Greubel, president of the Valley Dairy restaurant chain, claims that he personally talked with Strickler about his creation, which in his words, "originally cost 10 cents, twice the price of regular sundaes." Ice Cream Joe also says that even the National Ice Cream Retailers Association has declared Latrobe the home of the banana split, which is likely why if you do simple Google search, most of the results will tell you the same.
Early Walgreens drug stores, operated by Charles Rudolph Walgreens in the Chicago area, are often credited with spreading the word nationally about the banana split and bringing about its widespread popularity. The store promoted the sundae as their signature dessert, attracting customers that would have otherwise been in and out after filling their prescriptions.
Though Wilmington and Latrobe are split on the split's origin, they both agree on the classic formula. Three scoops of ice cream, 1 vanilla, 1 chocolate and 1 strawberry. Pineapple, strawberry and chocolate sauces, a whole banana, halved, and whipped cream, cherries and nut garnishes.
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