Banana Split Cake IV33 Reviews
- Prep: 30 min
- Ready In: 30 min
“A lighter version of the easy no-bake desert. This has fresh strawberries and bananas as well as pineapple and maraschino cherries.” - by Terry
Original recipe yields 1 - 9x13 inch pan
- In a medium bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom of a 9x13 inch baking pan. Chill to set.
- In a large bowl, mix together the cream cheese, butter and confectioners' sugar until smooth and creamy. Spread over the chilled graham cracker crust. Arrange the sliced bananas over the cream cheese mixture. Then cover with the drained crushed pineapple. Place strawberries cut side down over the pineapple layer, then coat with the strawberry glaze. Spread the whipped topping over the strawberry layer, decorate with maraschino cherries and sprinkle with chopped nuts.
- Refrigerate at least 4 hours before serving.
Amount Per Serving (24 total)
- 310 cal
- 11.5 g
- 52.9 g
Based on a 2,000 calorie diet
Reviews (33)Rate This Recipe
"I used to make this exact cake years ago. I do have a tip though... after you prep the crust... bake it for 10 minutes. Don't overcook it however as it will turn hard as cement, but the baked crust ma..." See morekes the dessert."
"Great! Just like the one Mom used to make, except without the raw eggs. I substituted Neufchatel for the cream cheese and added 1 tsp vanilla to the cheese/butter/sugar mix...." See more"
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