No-Bake Banana Split Dessert
91 comments » 
Each year, around Easter, I start to get a hankering for this dessert. It’s happened the last handful of years, which is peculiar to me, because I can only remember eating it once or twice ever, and that was at least 10 or 15 years ago. For some reason, it has stuck in my mind and I associate it with Easter. It’s quite possible that my mom made it for an Easter dessert a couple of years in a row, and then moved on to something else. I don’t have a solid explanation for my fascination with it (other than memories of it being amazing, of course), but year after year, it pops into my head like clockwork. A couple of weeks ago I finally remembered to ask my mom if she had the recipe for the “banana split dessert thing” that she made a long time ago, and she was able to dig it up for me. It took me approximately 2.2 seconds to assemble what I needed and get cracking on it. I didn’t need a holiday or any other excuse to make this beauty, a random Tuesday was good enough for me!
First things first, let me break this dessert down for you. Most importantly – it’s entirely no-bake. Absolutely no oven time is required, which makes it perfect for the summer when you don’t want to heat up the kitchen, and also perfect for when you need a quick dessert that you can throw together in very little time. Poof! Done! Now, for the layers… It starts off with a graham cracker crust, topped with a cream cheese-mousse, and then layers of banana, pineapple, strawberries, and finally whipped cream, nuts, chocolate, and cherries on top! Talk about the ultimate banana split.
Now, a strange thing happened when I ran through the recipe the first time, and I had to do a double take. The layer above the graham cracker frosting consisted of butter, powdered sugar, and 2 eggs. EXCEPT… the eggs weren’t heated like a custard, and this dessert isn’t baked, so they’re just in there, raw. ::shudder:: I couldn’t do it, so after thinking through some workarounds, including a pastry cream layer or something like a pudding, I finally decided to use the filling from another of my favorite old-school desserts – the Strawberry Pretzel Salad. I went full steam ahead with that, and it works absolutely brilliantly in this recipe.
Don’t wait for a special reason to make this dessert, and certainly don’t wait years in between. Any ordinary day is special enough for this easy-peasy banana split dessert. And I guarantee it will make you feel like a kid again!
One year ago: Crunchy Good-For-You Granola Bars
Two years ago: Rock n’ Roll Baby Onesie Cookies
No-Bake Banana Split Cake Dessert
Yield: 12 to 16 servings
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients:
For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, meltedFor the Cream Cheese Layer:
12 ounces cream cheese, at room temperature
¼ cup granulated sugar
8 ounces COOL WHIP Whipped ToppingFor the Fruit & Toppings:
3 to 4 bananas, sliced
1 (20-ounce) can crushed pineapple, drained well
16 ounces strawberries, hulled, and sliced
8 ounces COOL WHIP Whipped Topping
½ cup walnuts, chopped
Chocolate syrup
Maraschino cherriesDirections:
1. Grease a 9x13-inch baking dish; set aside.
2. In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
3. In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the COOL WHIP until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.
4. Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.
5. Cover with the COOL WHIP, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight.
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emailDisclaimer: As part of the Foodbuzz Tastemaker Program, I received coupons for free COOL WHIP Whipped Topping and a stipend. Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content.
What you add makes it. #coolwhipmoms
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What a pretty dessert!! My family would LOVE this. Thank you for sharing.
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Wow this looks fabulous! I just posted my COOL WHIP post today, too! I am loving seeing all these great recipes and I love those cherries on yours. And the graham cracker crust!
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Beverly on April 25th, 2012 at 1:06 pm
COOL WHIP???
You’ve got to be kidding. Read the ingredients. So many chemicals that it’s not even food
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becky on April 26th, 2012 at 12:30 pm
Beverly,
Looks like you are on the wrong website. I am sure there are many other
websites that meet the criteria of your “food”. Why leave a negative comment on this website where someone worked really hard on this recipe? I love all the other positive comments and cant wait to try this myself.
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Brandi on December 11th, 2012 at 12:12 am
I love Cool Whip. I LOVE this recipe and I would not change a thing. Perhaps I’m doomed but on occation I have used canned strawberries when I had a craving but fresh berries were not in season.
Great recipe. Family favorite for any holiday, Cool Whip and all
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Lindsay on March 18th, 2013 at 1:13 am
Saying cool whip is a chemical is not negative. Beverly, many people really don’t know, just gotta appreciate the recipe and make changes so it fits with what your family eats. It looks yummy!
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I realize the point of this recipe is to use Cool Whip, but for the middle layer you could use heavy/whipping cream instead: once the cream cheese is all fluffy, pour in the heavy cream, mix it on med-low for a bit, then crank it up to med-high/high and whip the whole mess into a delicious light-but-stable creamy filling (or sponge cake & fruit adornment).
This looks amazing. I am totally going to make it in the summer, when it’s too hot to bake. Thanks!
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Michelle on April 25th, 2012 at 12:37 pm
Hi Laura, Yeah, the Cool Whip is how my mom always made it, but you could definitely substitute heavy cream. I would actually whip the cream to stiff peaks (to make actual whipped cream), and then fold it into the cream cheese mixture, just as you do with the Cool Whip.
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Anita on April 27th, 2012 at 8:21 pm
Thanks for the heavy cream substitution idea. This sounds so yummy, but I have to amidt that Cool Whip has a little bit of a yuck factor for me. That’s not to say that I haven’t eaten my fair share over the years
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peggy on September 3rd, 2012 at 5:08 pm
Laura – would you start out with the same amount 8 oz. of heavy cream to end up with the 8 oz. of whipped – other words does 8 oz cream liquid = the same as 8 oz whipped. Never did this – thanks for your help.
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Loving the delicious desserts this week!! This is so pretty and I love a good no-bake recipe!
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This has all of my favorite ingredients including the cherry on top! And it’s no-bake which is great. Sounds soooo delicious and it’s such a pretty dessert.
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This looks just perfect!!!!! YUUUUUUUUUUUUUUMY
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My aunt used to make this dessert for us on special occasions. Her version used eggs in the creamy section – very dangerous being a no-bake dessert. Fortunately, we all survived. I’m glad to have this updated version. Thanks! Will be making this soon.
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MMMmmmmmmmmmmm.
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I am going to make this over the summer. I might even make the table for my son’s upcoming high school graduation party. I’m sure his friends will devour it.
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These are so full of goodness! Love it!
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I was literally sitting here the other day thinking to myself, a Banana Split Dessert sounded good for Sunday … now I don’t have to search for one! Looks perfect! Thanks for sharing it … can’t wait to try it
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Thanks so much for posting this recipe. I have a similar one that my aunt used to make, but that one used raw eggs. I always loved this dessert but haven’t made it in such a long time because of the raw eggs. Now I’ll definitely make this!
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O.M.G!!!! This looks so dam good!! I want to eat the whole thing!! This is so perfect for the summer! I love it!
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Great idea!
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This sounds wonderful! I was wondering if the bananas turn brown quickly.
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Liz on April 25th, 2012 at 2:05 pm
I have only had leftovers of this for only one day after…not because it spoils, but it just gets eaten up so quickly. That said, you can make it the night before…just cover the sliced bananas thoroughly with the whipped topping and I’ve never had a problem with them turning brown.
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I saw this recipe in an old church cookbook just the other day and was intrigued until I saw the raw eggs part. Ick! I’m gonna make it with your trick very soon!
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this dessert is very pretty and easy to make!! Its a perfect summer dessert!
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There is a home baker in our area who makes and sells this cake regularly. She was recently featured in the local newspaper and gave the recipe, including the egg part. I was grossed out/disbelieving and glad to read of your substitution!
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My Grandma made this when I was little with the raw eggs and we are still alive. So yummy! One of my favorites! Did the replacement filling taste anything like the original?
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Michelle on April 25th, 2012 at 12:39 pm
Hi Amy, To be honest, I am not sure, because the last time I had it was so long ago. But it’s certainly delicious!
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I never used raw eggs in anything, but I kept hearing about pasteurized shell eggs on the Food Network, mostly Good Eats, and finally found them. They are amazing! They work just like regular eggs, but are worry free to use raw or underdone. The only brand I’ve found is Davidson Safe Eggs Pasteurized Eggs. I highly recommend them!
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Michelle on April 25th, 2012 at 12:40 pm
Hi Laura, Thanks for bringing that up! I have used pasteurized eggs in ice cream before, just in case my thermometer was off when making the custard. I have seen Eggland’s Best brand have pasteurized too. Although pasteurized or not, I just couldn’t get past raw eggs without a shudder
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Laura Dembowski on May 2nd, 2012 at 3:14 pm
I’ve never seen Eggland’s Best pasteurized eggs and can’t find them online. Maybe they don’t make them anymore? Davidson is the only kind I can find in any of the grocery stores around me.
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Wow this is beautiful! And it is just perfect for summer!
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Oh I love this pie so much. I make it with instant vanilla pudding instead of Cool Whip. It is soo good! Perfect for spring!
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Wow this looks fabulous! Looking delicious and perfect for today dessert. will sure make this recipe. . Keep posting
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Hi Michelle,
This cake looks amazing, thank you so much for sharing! Since I am not a fan of cream cheese (I know, please don’t kill me) , can you think of any other quick fillings I could use for the middle layer? Thanks so much!
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Michelle on April 25th, 2012 at 12:41 pm
Hi Marielle, I think you could make a vanilla pudding filling, or use a pastry cream, and maybe mix in some Cool Whip or whipped cream to lighten it up a little bit.
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Jessica on April 11th, 2013 at 1:27 pm
You could definitely substitute pudding but I would give it a try once to see how you like it. My husband HATES cream cheese (I can’t make my lasagna cuz it has cream cheese) BUT he LOVED this dessert! If you’re worried switch the amount of cream cheese and cool whip. Instead of 12 oz cream cheese and 8 oz cool whip use 8 oz cream cheese and 12 oz cool whip. The first time I made it I didn’t have graham cracker crumbs but had a premade graham cracker crust. Instead of using 12 oz cream cheese and 8 oz cool whip I used 8 oz cream cheese and 4 oz cool whip. Try it that way if you don’t want a ton of leftovers in case you don’t like it!
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Yum! I like that is simple with ingredients I have at home!
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Wow, I cannot think of anyone who could resist this dessert… fabulous job!
xo
http://allykayler.blogspot.com/
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This looks so delightful, I can see why you’d get a craving for this every year! Almost scared to try it out of fear I won’t be able to stop craving, haha.
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THIS is amazing! Need a piece now! Would so make my day!
Great recipe!!
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By the looks of this pic, I thought this recipe may be too complicated. But after taking a quick look at the ingredients and prep time, I am confident that I can pull this off! You’re photos are amazing, by the way.
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Friend’s birthday…this or Mississippi Mud Cake???
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Michelle on April 25th, 2012 at 1:17 pm
Hi Nicole, Gah! Tough decision! If she is crazy, crazy for chocolate I would go the Mississippi Mud Cake route; otherwise, I’d make this. Both are delicious!
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My mom used to make this dessert occasionally, back in the eighties, then seemed to stop making it altogether. I had forgotten about it until my aunt (mom’s sister) brought it out for dessert about 5 or 6 years ago. OMG it is so delicious! I promptly got the recipe and have made it to take into work, to pot lucks etc….that pan is always scraped clean and I have been given specific directions since then to “bring that banana dessert”. It’s funny…I was just thinking about it on Sunday and was trying to figure out an excuse to make it, lol. Thank you!
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Oh yay! I used to make this for my husband in the early 90s when we were first married, got the recipe from my SIL and it was a favorite. But, then the time came that 1) we couldn’t get away with having an entire dessert between the two of us each week and 2) we all realized that raw eggs were not the greatest idea. I wasn’t sure how to get around that so it was sent to languish in the back of my old blue, plastic recipe box. Now you’ve inspired me to introduce it (new & improved) to my kids! Thanks!
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This looks devine!! I can’t wait to try it out!
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Banana Split Heaven!! That’s what this is!!
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That looks AMAZING!! And it sounds so easy to assemble. YUM!
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I literally just had a banana split for the first time a few weeks ago! No idea why I never had one as a kid
This looks like a great “grown-up” version and I’m looking forward to trying it!
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This looks unbelievably fresh. What a perfect warm weather treat.
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Thank you for this recipe. Especially leaving out the eggs. Since I am allergic, sometimes it hard to find desserts to eat. I found this recipe on Pinterest and I will be making very soon!
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Grew up eating this “cake.” Never had strawberries though, 2nd Layer was a mixture of powdered sugar/eggs/butter. Always used Dream Whip instead of Cool Whip. Thanks for reminding me…need to make this NOW!
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Ummmm… this has got to be the most amazing dessert my eyes I’ve seen! It is so gorgeous and sounds divine!
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OMG! My grandma made this every Easter! I am SO excited to have a recipe!!! Thanks!
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Beautiful! Exactly my idea of heavenly food.
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This looks absolutely perfect for summer! I’m so glad you were able to substitute the raw eggs. That would have made me nervous too! If only I could reach through my screen to have a bite.
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One has to love no bake desserts but especially this one. It is gorgeous (and no doubt delicious). So nice of your Mom to share her recipe so we can all try this one day.
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Hi, Although I’m old I’m a newbie here. I’ve been making this dessert for close to 40 years and in early days I used the eggs. Once I became aware of the egg problem I must didn’t put them in that filling any more. I didn’t even try to substitute anything for them and it turns out just as good. The bananas don’t turn until after it is cut into and part is served. I refrigerate the left overs but it gets kind of weepy and starts to leak out a little bit of juice and the part of the bananas that are sticking out do turn dark. However, it’s not too weepy or brown to keep it from being eaten as soon as the first helping has settled. LOL The only way mine is different is that I chop up the cherries and sprinkle them over the top with the nuts. Your method is way prettier. As to the whip topping being chemicals, I’ve been eating it all these years and it hasn’t killed me yet. Ironically, I have had a bout of Squamous Cell Carcinoma and guess what gave that to me. Sunshine! Go figure……
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I was recently thinking about this dessert, too, and had decided to do the exact same thing…use the cream cheese, sugar & Cool Whip/Whipped Cream filling instead of the butter & powdered sugar filling. I use that same basic filling for other layered desserts, pies and also as cake frosting (though I increase the sugar).
We used to have this all the time at various potluck events in the 80′s and 90′s, but it must have fallen out of fashion due to the eggs. I think this creamy filling is a great alternative.
I happen to love Cool Whip, even though I realize it’s made of oil and corn syrup, etc., but we only make dessert occasionally anyway. For those who would like the convenience of whipped topping without those ingredients, there is a new product called Truwhip (http://www.truwhip.com/) that I’m very interested in trying. I haven’t yet, as I’ve not found it available in stores, so I can’t say how good it is or good not. I don’t mean to put out competition on a post that is supposed to feature Cool Whip, but since there have been a few concerns in the comments, I thought I’d share. It also seems like less calories and healthier than heavy cream.
Anyway, I pinned this so I can remember to make it soon, maybe for a barbecue as the weather warms up.
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I use the exact same filling when I make this dessert, too! I use “pretzel salad” filling for lots of things. I’ve loved banana split cake for many years…it was introduced to my family by an aunt who lived in the “city”. It such a cool and refreshing dessert! Thanks for all you do for the baking world!
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Oh my word, does that ever sound good!! It’s such a fun dessert, who doesn’t love a banana split?
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My mom was been making this cake for me the past 25 years for my birthday!!!! Its the only cake I will eat!!!!
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I am excited to find yummy no bake desserts when it is getting so hot already! Cheers!!!
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Hello
This looks amazing like every single one of your recipes but I have a question. Cool Whip topping isn’t available where I live, what should I use? Would whipped cream suffice? Any suggestions?
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Michelle on May 11th, 2012 at 11:04 pm
Hi Irmak, Yes, fresh whipped cream would be perfect!
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MIchelle, I was trying to think of a really special dessert to make for my Mom for Mother’s Day this year, and I think that this recipe is just the ticket. I used to make this dessert many years ago with the original cream filling that included eggs, but I have literally not made this dessert for years, due to the salmonella scare. However, your substitution using the cream cheese layer is a wonderful idea, and even though I, too, have made the Strawberry Pretzel Jello Salad for years with the exact same filling, I had never thought about using this same filling for the Banana Split Cake Dessert. However, I have a question for you, Michelle. If I wanted to substitute heavy whipping cream for the Cool Whip, how much heavy whipping cream should I use for each layer? Should I use 8 ounces of heavy whipping cream, just like the 8 ounces of Cool Whip that is called for in this recipe? I am planning to prepare this tomorrow for dessert on Sunday. By the way, for those of you who are worried about the banana’s turning brown in this recipe, what I have always done whenever I have made this dessert in the past is to soak the banana’s in the pineapple juice that I have drained off from the crushed pineapple. I do this part of the recipe first, and while they are soaking in the pineapple juice, I prepare the graham cracker crust, cream layer, and then whenever I am ready for the banana’s, I drain off the pineapple juice from the banana’s and use them in this recipe.
By the way, Michelle, I am a born and bred Pittsburgher, too, as well as being Italian, so I can totally relate to a lot of the great stories that you have told us about your family. Thanks for all of your wonderful tips and recipes!
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Michelle on May 11th, 2012 at 11:18 pm
Hi Valerie, Thanks for your tip on the bananas, awesome idea! There is about 2 cups of Cool Whip in an 8-ounce tub, and cream usually doubles when whipped, so I would use 1 cup of cream for the filling, and another 1 cup for the topping. I hope that helps!
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MIchelle, Thanks so much for much for anwering my question about how much heavy whipping cream to use. I hadn’t thought about the fact that cream usually doubles when whipped — DUH!!! LOL!!! However, whenever I went shopping for my ingredients last night at the Big Bird (aka Giant Eagle), I bought plenty of extra heavy whipping cream just in case. This is going to be a great surprise for my Mom, who had just remarked to me on Easter Sunday that she hadn’t had this dessert for a very long time. Of course, I had to promise my husband that I would make an extra Banana-Split Dessert just for him, so now I am making two of them today — LOL!
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What a perfect summer dessert! thanks for sharing.
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Great recipe!! Thank you!
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Made this recipe for the 4th and it was a huge success!! Thanks for the easy recipe. Definitely will be making this again!!
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I have tryed this recipe tons of times and we just love it. Instead of leaving the stems on i do cut up the cherries and my recipe did not call for the berries so have never used them and it is just as good. I will have to try the berries , good idea.
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Made this for a potluck at work this week. I was surprised about how many people absolutely RAVED about it! Thank you for posting this.
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I would like to make this in the evening for the next day lunch. How far ahead can this be put together? With the berries and pineapple does it get soupy? The leftovers would be used the day after it is served. Is that too long to keep? Thank you.
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Michelle on October 3rd, 2012 at 1:13 pm
Hi Sue, You could definitely make this the night before for lunch the next day. You just might want to hold off on adding the cherries until just before you serve it, as they could run.
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grease it? how exactly…thanks!
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Michelle on December 2nd, 2012 at 11:18 am
Dana, You can grease it with butter (rub the butter on the surface of the pan) ideally, or you can spray with non-stick cooking spray or use shortening.
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I just mace this for a pot luck! So easy and it was a amazing! Just like eating a banana split!! I will be looking for an excuse to make this again!
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I just made this recipe and stuck it in the refrigerator, will see how it tastes tomorrow.. but I was shocked of HOW MUCH i made with that recipe! i didn’t know it was party size type dessert i would have waited till the Superbowl weekend. that’s my only disappointment. also can you please update the recipe to include all the tips from other comments? i.e. soaking the banana slices in the pineapple juice from the crushed pineapples.
otherwise the recipe was EASY and all the ingredients are great so there shouldn’t be a reason why it won’t turn out yummy!
thanks!
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Michelle on January 27th, 2013 at 2:01 pm
Hi Farah, For future reference, almost all recipes on this site include a yield size to help guide you on how much the recipe will make. You’ll see on this recipe that I do state it makes 12 to 16 servings. You may want to check that before making a particular recipe to ensure it isn’t too big for you.
I appreciate the suggestion on incorporating reader comments, but it would be impossible for me to do so for. Aside from being ridiculously time-consuming, which would keep me from completing more productive projects for the site, I can only provide the recipe as I have made it and how it has worked for me. Receiving suggestions and tips from readers are great, and I encourage you to read them and try them (and then leave your own!), but I can’t instruct people to use a certain method if I haven’t done so myself. In some cases, I make a change to a recipe and then update it with notes and a date, but that is not done for every single recipe.
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I was wondering if anyone has the original recipe that uses the eggs?
By the way..love your site. Everything I have made here is AMAZING!
I am baking and cooking at least 3x a week with great success.
Thank you!
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I had to come over and give you the page views when I saw the full recipe over at Oh So Shabby. this looks delicious and I wanted you to know!!! Yum!
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Made this today and it was so simple. Very delicious. Took me about 15 minutes to whip up.
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i am making this for the first time and was wondering if u cover it when done with foil or anything else?
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Michelle on March 30th, 2013 at 5:27 pm
I usually cover with plastic wrap to keep in the fridge, then top with the cherries right before serving.
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My grandmother always made this and we loved it! I was excited to see this recipe and thought how I should make it for my kids! She always always made it with raw eggs and my mom still does and we are all ok
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What about adding banana flavored pudding (in powder form) to cream cheese/cool whip mixture since sliced bananas can get brown and icky after a day or so. Just a thought.
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This really looks good and I love banana splits all together but I have one question..How long will this last before the bananas start turning brown or is there something you can put on them to keep them from turning so fast.?Thank for the great recipe..I may have to make a smaller pan for me but I am sure going to try it…
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Michelle on May 15th, 2013 at 9:17 pm
Hi Cindy, They aren’t exposed to the air, so they won’t turn brown very quickly. It will stay good for 1-2 days.
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I made this for my roommate’s pot luck at her work, she said it was gone in no time. She actually never even got a piece of it….that’s how fast it went.
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