Banana Split Cake IV

Banana Split Cake IV

35 Reviews 3 Pics
  • Prep

    30 m
  • Ready In

    30 m
Recipe by  Terry

“A lighter version of the easy no-bake dessert. This has fresh strawberries and bananas as well as pineapple and maraschino cherries.”

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Adjust Servings

Original recipe yields 1 9x13-inch pan



  1. 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.
  2. 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.
  3. Refrigerate at least 4 hours before serving.

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Reviews (35)

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 makes 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.



This is a very good recipe. I work for a hotel, the hotel has an evening social(serving food ) to the guest. I made this for them and they really enjoyed it. I will make this again... For the hotel and at home. Thanks for the great recipe.

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Amount Per Serving (24 total)

  • Calories
  • 310 cal
  • 15%
  • Fat
  • 11.5 g
  • 18%
  • Carbs
  • 52.9 g
  • 17%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 116 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Southern Style Banana Split Cake


next recipe:

Banana Split Delight