No Bake Banana Split Dessert
No Bake Banana Split Dessert is a classic! It layers a graham cracker crust, cream cheese-based filling, bananas, pineapple, strawberries, whipped cream, nuts, chocolate & a cherry on top! Part banana pudding and part icebox cake, it’s a great dessert for the most special holidays or simple gatherings.
Each year, around Easter, I start to get a hankering for this no bake banana split dessert, 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. A few years ago I finally asked 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 I’ve been enjoying it at least a couple of times a year ever since!
First things first, let me break this banana split 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 making it with 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 incredibly easy no bake banana split dessert.
If You Like This No Bake Banana Split Dessert, Try These Recipes:
- Banana Pudding
- No Bake Oreo Layer Dessert
- Banana Split Ice Cream Cake
- No Bake Cherry & Walnut Cheesecake
Four years ago: Peanut Butter & Jelly Cupcakes
No Bake Banana Split Dessert
For the Crust:
- 2 cups (168 g) graham cracker crumbs
- ½ cup (113.5 g) unsalted butter, melted
For the Cream Cheese Layer:
- 12 ounces (340.2 g) cream cheese, at room temperature
- ¼ cup (50 g) granulated sugar
- 8 ounces (226.8 g) Cool Whip
For the Fruit & Toppings:
- 3 to 4 bananas, sliced
- 20 ounce (566.99 g) canned crushed pineapple, drained well
- 16 ounces (453.59 g) strawberries, hulled and sliced
- 8 ounces (226.8 g) Cool Whip
- ½ cup (58.5 g) walnuts, chopped
- Chocolate syrup
- Maraschino cherries
- Grease a 9x13-inch baking dish; set aside.
- In a medium bowl, mix the graham cracker crumbs and melted butter with a fork, 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.
- 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.
- 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.
- 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. Leftovers can be stored, covered, in the refrigerator for up to 4 days.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Going to try this for the hubby i love banana splits but cant do ice cream anymore and hes not big on cream cheese (i love it) songoing to use banana pudding with maybe just a little cream cheese mix in it🤪
Everyone love it.
Back in the dark ages, aka the 80’s my mom made what must have been your original recipe with raw egg yolks in it. Kinda grossed me out but it was so delicious, everyone at the family gathering raved over it! I’ve wanted to make it for literally 40 or more years. Thank you so much for posting this, I can’t wait to try it out and take it to summer events
My husband is the banana split lover in our family, but we all love this easy, no-bake dessert. It halves easily to make in an 8-inch baking dish using one 8 oz. can of crushed pineapple and only one 8 oz. container of Cool Whip. If you skimp a bit on the Cool Whip in the filling, there’s still enough for the topping. The other ingredients halve easily enough. Is real whipped cream better tasting? Absolutely! But with lactose intolerance issues here, Cool Whip it is. And we don’t eat it every day, so as a once in a blue moon treat, we’re ok with it. Thanks for sharing your recipe, Michelle!
This is a recipe I lost from my mom thank you an I’m making it for church Sunday thanks again
Made this dessert and it was delicious. Turned out perfect!!!
Made this dessert and it was delicious. Turned out perfect!!!
Clearly stated and well-articulated
Thanks for the recipe
I’ll definitely try it out; maybe the little boys of the house will love it. Meanwhile, you could check out store guides at https://groceryoclock.com if you’re having a hard time finding any of the ingredients in your grocery store.
Why can’t you freeze this instead of keeping it refrigerated for 4 days
I took this banana split to a barbque & everyone loved it. They couldn’t stop at 1 piece.
This no bake banana split dessert looks yummy! I´ll try it before summer ends!
So delicious . All my family loved it and so easy to make it
Easy to make and delicious for a summer gathering. I omitted the nuts, but followed the rest of the recipe.
I made this to bring to work. I forgot to take a picture, but it looked great. People at work loved it. 3 people asked me for the recipe. I sent them to Pinterest. Thank you very much.
I don’t see where you specified to use the entire tub of Cool Whip blended with the cream cheese mixture and then you used another tub for the topping. I wish your ingredients list said 2 8oz. tubs of Cool Whip. Luckily, I had two in the freezer.
Read the recipe again.
awesome! what a great baker as for baking best desserts that makes me proud of it, thanks for sharing beautiful post that looks very interesting. https://www.renderingmelbournepros.com.au/
My daughter loves bananas so I’ll definitely have to make for her for her birthday! Also,
at https://www.thesugarart.com/ there are vegan food coloring and cake decorating products so check it out!
Sounds awesome. Making for Memorial Day party so fingers crossed. And those of you who prefer the egg recipe, make it with eggs. What’s the point in arguing about and criticizing a recipe because it’s different than you remembered?
Only calls for 1 cool whip but requires 2?
Read the recipe again.
This is such a terrific recipe. It’s not too sweet but sweet enough – so very refreshing!. I made this recently for Easter and it was enjoyed by all (especially after eating salty and spicy boiled crawfish). I’m really glad there are no raw eggs as did the original recipe I used “back in the day.” I also like the use of regular sugar as opposed to powdered sugar with the cream cheese. This will now be my go to dessert for just about any occasion. Thanks!
Definitely a repeat recipe in my home
A hit for the Holiday!
Will definitely be making this again
I added Strawberry Jam under the fresh strawberries and chopped peanuts (in ice-cream topping area of store) instead of walnuts. Yum.
Just love your recipe, the best I’ve made and the people at my husbands job loved it!!!!
I have made this cake for over 30 years and we love it. My family was asking for the recipe and I had lost my original one. I looked on FB and found this one, which is just like the one I had. We love this.
all i can truly say for this bannanaspilt pie thing is wow.
I had the exact recipe from 30 years ago. And the eggs raw stumped me as well. I’m so happy I came across your version! Thank you so much!!
I gave this 5 stars it was easy to make,and we loved it.
i loved it to and i gave it 5 stars is not just like…. PERFECT
WOOW THIS NO BAKE BANANA DESART CAKE IS FULL OF YUMM
I HAVE TRIED IT LAST SUNDAY ITS SUPPER COLL IN TATSE
AM SO HAPPY TO HAVE IT
At first I thought it was me…but then I realized I had already seen this recipe post very recently? Will you be posting new recipes hopefully?
a real banana split has peanuts on it not walnuts
Depends where you from I guess. I have never had a banana split with peanuts before just walnuts.
who cares, as long as there are nuts and cherries and caramel and chocolate, etc, etc,! LOL good eat’in
true but i still like the walnut. even tho peanuts would of been WAY BETTER
If peanuts would “have” been much better, then use them.
Thank you for reminding me of a wonderful summer dessert. Have not made it in years. Will be having this great dessert this weekend.
After reading about this recipe, i’m motivated to do my first No Bake Banana Split Dessert, Wish me luck
Yes and just use pasteurized eggs. I’m so tired of cream cheese being substituted for everything these.
Party on, bro.
Really liked the recipe, one of the best No Bake Banana Split Dessert, I ever made. All thanks to you.
Day three on this delicious dessert and I think it’s even better. For those concerned about bananas browning , I poured the juice from the crushed pineapple over banana slices and let them sit in juice for a minute or so then drained them well. Thank you for a great recipe that I will use for many special occasions. It’s so pretty!
Omg this was amazing!!!! Made it the other day for family and its a hit!!!! @thebrowneyedbaker
Oh my goodness, Michelle – this looks amazing! I think I’ll have to make this for Memorial Day weekend. The ultimate American treat. Thanks for sharing!
For the wonderful videos instructions for how to make these recipes they look great
Hi Michelle, thanks so much for sharing this recipe! I love banana splits, and this is such a unique variation. Plus, no-bake recipes are my favorite. I can’t decide whether to try this or your banana split ice cream cake first. Maybe I’ll make both! :)
Thanks Michelle, making this for New Years eve.
This was the perfect Christmas Eve treat! I wanted to make something a little bit different this year and this was the best choice. My family enjoyed it and it was easy to make. Thank you so much for sharing!
Outside of the summer months, do you think frozen, drained strawberries could be substituted or maybe strawberry pie filling could be used?
This is the easiest, best tasting dessert. I make it all the time. My friends love it. Thank you so much for sharing.
Absolutely fantastic. It is my go to for potlucks. I usually make triple the amount and there is never any left over and everyone asks for the recipe
I have made this many times. It is my go to dessert for Potlucks. Everyone goes mad for it and never any left. I usually make it triple size and people ask me for the recipe. Highly, highly recommend it
This looks delicious, I have to make this.
Just made this, hope it tastes as good as it looks.
a friend made it for a work event and I remember her’s was Delicious.
This came together perfectly. Perfect for summer entertaining. Delish!
I have not yet made this recipe but I am gonna make it soon!!!!
My Momma use to make this for myself and my 2 sister.She passed when she was only 44 with the C word !! She was one of a kind
Is it possible to freeze it? (in case we want to save half the pie )If so, how long would it last?
This is my favorite, made it many times. I wait until we cut it before putting the banana’s on it, because they turn brown so fast.
My fiancé loves this recipe! Third time making tonight! 😍
*Just a Note*
From my own personal experience
This is just a personal opinion
I Have found that the longer this desert sits
The more married the flavors become.
I have made more than one desert and
the first one one ran out in just 2 days,
Where there was a pause in eating
As everyone was away from home.
To our surprise returning home day 4
back into the dessert :
IT WAS PERFECT!
In fact it became a more Seductive dessert
I can’t stress enough
Everything was in POINT!
Everyone agreed that
If you can help it let it sit for more than 4 hours.
Like overnight for sure.
Since then I’ve learned to make a small sample of any desert
This way everyone’s fancy is tickled and a day or so
after the sample, The real thing is enjoyed!
I Promise you won’t regret waiting
This dessert gets finer with time!
what is the cool whip is that the cream cheese mixture. It is confusing because you say add the cool whip and yous also say add the cream cheese mixture.Are they the same thing?
Not sure how to explain, though I hope it helps
But Cool whip is a whipped topping that comes in a tub.
While cream cheese come in blocks it’s just that a block of creamed cheese.
After the cream cheese And sugar mixture is well blended
You will then Fold (with rubber spatula) in the
Delicious! Just made it for my husbands birthday and it was a hit!
This is the best dessert it’s so refreshing all the fruit and everything and they said great love this recipe
Looks amazing, however I am not a fan of cream cheese. Do you have a suggestion on a substitute ingredient?
Made it and my family loved it, I know it was a hit because while eating it i could hear the huming lol
Not trying to be rude or anything but my great aunt before she passed made this dessert a few times a year and even more so in the summer, she included the raw eggs. We all ate it, the church members ate it, and even now my husband and our children (17 & 13) eat it. I’m 41 years old and have yet to develop a case of salmonella or whatever else you’re worried about getting from 2 raw eggs. Body builders many times consume raw eggs. While I understand people’s right to alter a recipe or so what you feel is best for you there’s no need to be dramatic with the “ewwww” over 2 raw eggs. I tired you’re substitute and no thank you, it’s just not the same, in fact the majority of that version went in the trash. Again to each their own but sometimes leave things that aren’t broken alone.
This comment sounds overdramatic to me.
Love the recipe, thanks for posting.
Megan I agree…. my grandmother lost her recipe and this was the only one I could find…she remembered it had eggs (uncle is allergic to them) and this did not taste the same. Do you have the original recipe?
Where should the eggs be added to the recipe if it be my preference
the eggs are instead of the cream cheese. the old recipe is eggs, butter and powdered sugar. Beat for several minutes
Easy recipe. Flavor brought back memories of family gatherings. Made for a get together and was a huge hit.
I have always loved your recipes. Many are family favorites. I am annoyed at the over kill of adds both on your blog and videos. How many times does reader have to watch the same add and constantly close interruptions? Your blog used to be usable. So disappointed.
Love this one. So goooooood.
New favorite dessert for my husband who loves banana splits.
I have a picture just not sure where to post or tag??
I figured out where to post the picture, I read it again, lol.
This is my favorite Banana Split Dessert recipe. I’ve been making it for summer get togethers and cook-outs for 25+ years and it’s always enjoyed. I always soak my banana slices in the juice I remove from the pineapple to keep them from turning brown.
If I have to transport it I place it in one of the Yeti or Rtic coolers we have with a frozen ice block and it arrives and keeps well.
Made this with sugar free ingredients. Used Splenda in the cream cheese and sugar free cool whip and chocolate syrup.
This is a great recipe for a party, shower or bridge group dessert.
It looks pretty and tastes good.
It wasn’t sweet at all! I will at least double the amount of sugar in the cream cheeses filling mixture next time. I also like more crust so I used 3 Cups of graham cracker crumbs and use 3/4 C butter melted in that crumb crust.
Made this for my youth group lock in….. church get togethers…..cookouts ….. has been a huge success
I am asked to fix one often now even for no occasions. Easy and simple love it
I love this. I made it for a get together and now I have to make it for everything. So fast and easy and taste delicious.
Disregard previous comment/ question. I totally missed the cool whip listed in the topping. Sorry!!!
I’m confused as to where the additional cool whip (after the pineapple layer)comes from if I already folded the 8 0z in with the cream cheese mixture and spreaded over the graham cracker crust. So do I need 16 oz of cool whip?
Are you sure it’s granulated sugar for the Banana split dessert and not confectionary sugar?
I’ve used both granulated sugar or powdered sugar at times and both have worked fine for me.
I love this recipe! Super easy to a make. The longer it sits in the fridge the better it tastes.
I have been making this cake for years. It is absolutely one of the best deserts ever!
This is a family favorite!!! I have been making this Banana Split Dessert for over 40 years. It is my husband’s favorite cake/dessert (and was my Mother-in-Law’s favorite also.) The eggs are not cooked. The filling is beat for 20 minutes, no more, no less. It will go through several stages, but the end result will be smooth and creamy. I also use Dream Whip for the topping rather than Cool Whip.
Yes, a loooooooong beating time on the raw eggs mixture!! But tried and true …from about 40 years ago!!
I’ve made this dessert years ago always remembered the powdered mess seemed like lots of work but tonight it was so simple each step you provided made this dessert a pleasure to make without the powdered sugar everywhere
I absolutely love this recipe! Its super easy and sooooo delicious! I’m getting ready to make one for my dad for his birthday. This is his favorite! Thanks for sharing😊
What if you do not like pineapple? What could be substituted, coconut maybe, or just leave it with strawberries and bananas?
Hi Gena, You could either omit or substitute something else you like, coconut would be delicious!
My family recipe calls this “Santa’s Snow Delight” aka Santa Claus cake. My mom got this recipe from a neighbor who served it at her Christmas party about 30 years ago. It’s still a Christmas tradition, but we have it year round as well.
The one difference is that I often use Nilla Wafers in place of the graham crackers because that’s what we eat-the rest of the box of graham crackers would just ruin at my house. It’s still yummy, if fact, I almost think it’s better with the Nillas. Substituting pecans for walnuts works well too.
This cake will keep in the fridge for 3-4 days, so don’t hesitate to make it for your small family. To keep leftovers in the fridge for more than a day, put a piece of paper towel in the end of the pan where there is no longer the dessert, and place a knife under the other edge(edge of the pan that still contains cake) of the pan so the pan is slightly slanted. This will allow any juice from the fruit to migrate down and be caught in the paper towel so that the cake doesn’t get soggy.
-if you know the cake won’t be eaten in just a day, you might want to dip the banana slices in a bit of lemon juice before adding them to the recipe. This keeps the banana slices from turning brown.
Made it Thursday for my wife. We loved it. So easy to make and was not super sweet.
Next time I will half as much because it’s just us us two
Absolutely Devine dessert. Have made it many times. What a fantastic recipe.
I have seen this cake with chocolate and vanilla pudding layers. Do you have a recipe for this cake?
Hi Barbara, I don’t have a banana split dessert with pudding, but I do have another no bake dessert with layers of chocolate and vanilla pudding: https://www.browneyedbaker.com/mountain-mama-icebox-cake/
Thank you for this post! My Mom used to make this when I was younger. So many wonderful memories are attached. I’m curious, what was the original recipe for the second layer (above the graham crackers)?
With much appreciation for your time and hard work,
Hi Maria, It was 2 eggs, 1 cup of butter, 2 cups powdered sugar and 1 tsp vanilla – beat together and spread over the crust.
5 STARS . . . . MAKE THIS RECIPE FOR THE FIRST TIME FOR MY CARD CLUB LADIES AND IT WAS A HIT!!! Simple and easy!!!
Can you substitute the cream cheese layer for ice cream? Then put a thin layer of cool whip on top of the ice cream and then add fruit to continue.
Hi Laura, If you do that, it would need to be kept in the freezer, so the fruit would be frozen solid as well.
I made this dessert for a meals-on-wheels treat in individual jars. Because I had several diabetics, I substituted sugar free for every option that I could. Also, needing these to travel well, and last, I substituted sugar free banana pudding instead of the fresh bananas and sugar free strawberry ice cream topping. The result was very similar and worked well for my needs. Delicious!
My Mom always made Banana Split cakes for Thanksgiving growing up. It is so yummy! I can’t wait to make it to!
I made the Banana Split Dessert for a gathering on Memorial Day. Everyone loved it and said it’s just like a banana split. This dessert is now part of our summer party recipes!
Was wondering if I made this on a Friday, could I freeze it until Sunday?
Hi Maddie, Sure, I don’t see why not!
Can you freeze this?
Hi Alice, I don’t think that this would freeze well.
delicious, use for gatherings
Hiiii, was curious if the Bananas turn brown in this dessert. Sounds magical and I’m not sure I even care. Haha
Making this yumminess for my grandsons birthday party.
Hi Janelle, They don’t since they are completely covered and not exposed to air. Enjoy and happy birthday to your grandson!
Do the bananas go dark in this cheesecake
Hi Denys, They do not since they are covered and don’t come in contact with the air!
I have made this cake multiple times. It’s a family favorite,,,
I made this today. I didn’t use the cherries & the chocolate because I didn’t have any. I also mashed the bananas and cut the strawberries in really small pieces. And I used pecans instead of walnuts because that’s what I had. It was extremely tasty.
Very easy and ohhhhhhhhhh so good
Love this desert so easy!
I’m not much of a baker, but this recipe looks easy enough. My son might lick the pan clean. Lol!
My grandson, who I raised, died last July. He loved this dessert so I made it for his birthday every year. Jan. 17th would have been his 31st birthday so this time I’ll make it in his memory!
Aww Brenda, I am so, so sorry for your loss. What a beautiful tribute for his birthday, xo
This recipe is similar to the one my mom used when I was growing up. She did use the layer with the raw eggs and it was delicious, but over the years I changed that layer to one made with cream cheese, powdered sugar and Cool Whip (like the 4 layer chocolate dessert or chocolate delight has). I just thought it was safer that way since grandparents were getting older (it was my grandfather’s favorite dessert) and likely more susceptible to any bacteria in the eggs. The other differences are: in my mom’s recipe we don’t use strawberries or chocolate syrup. We also use chopped pecans instead of walnuts and arrange half maraschino cherries on top before adding the nuts. Maybe I’ll try it with the strawberries and chocolate syrup in the summer when strawberries are cheaper (we usually make it for Thanksgiving or Christmas).
Do the bananas turn Brown within the 4 hrs of refrigeration time?
Hi Pam, They don’t, since they are completely covered.
Is there a link to the original recipe that called for the two eggs. A friends mom remembers her mother making this but with the eggs and since her mother has passe away I’d like to hopefully try and give her a recipe as close to her moms as possible. If there is no link would you mind emailing me the recipe book information that it came out of and I will buy a copy of the book for her.
Hi Elizabeth, I never posted that version, and I’ll have to check with my mom to see if she still has the recipe book (it was an old church cookbook).
I made this for my wedding and it was a hit. I would have made the graham cracker crust a little thicker though. I give it 5 stars!!
How would this work in say a square 8×8 pan? There are just my husband and I at home so we couldn’t do a 9×13 as there would be too much leftover. I was thinking a small square pan might be more our style but don’t know how to break down the ingredients to fit that small size.
Hi Roberta, You would just need to halve the recipe to make it in an 8×8 square pan. Enjoy!!
Thank you for sharing the recipe! What a nice dessert to try! I’m lazy to bake recently :D
Made bananna split dessert snd can’t wait to try it
it. Looks delish sh
I made this for the family 4th of July BBQ and it was a hit. There were no left overs! Tasted incredibly good! Thanks for a great recipe!
Made this today for my husband’s birthday. He loves banana splits! Looks too pretty to cut. I know I will be making this in summer quite a bit.
I wonder if this recipe can be frozen. I made a recipe like this years ago and froze it. I took it to the barbecue and it went so fast.. but I don’t know how that s would do.
Hi Debi, I’ve never frozen this, but you could give it a try!
Fantastic and easy!!
I love your recipe! Whether it is just one batch for my family or tripled for a party, everyone who tries this pie absolutely loves it! I even make it gluten free with gluten free graham crackers. Thank you for sharing such a fantastic recipe!
Can we use confectionary sugar instead of the real sugar.
I think that substitution would probably be fine, although it may be a bit sweeter.
Can we substitute Splenda for the sugar? We have diabetic in our family.
I think you should be able to without a problem.
If you are afraid to use raw eggs, you could use pasteurized eggs from the store, or pasteurize them yourself like making a Meringue Buttercream.
It’s easy to stabilize whipped cream so it doesn’t weep. Here’s how –
STABILIZED WHIPPED CREAM:
1 c. whipping cream
2 T. confectioners sugar
1 t. powdered agar agar
Whip whipping cream until almost ready. Add confectioners’ sugar and agar agar. Continue whipping until stiff peaks form. This cream topping/filling will stay firm and not separate.
You can find agar agar in a health food store and sometimes at a WalMart in the Asian section. I put it in my signature Mock Whip Frosting and in my French Buttercream Frostings to stabilize them from heat.
Love your idea, tho. It looks yummy.
Is this – “graham cracker frosting” from above, a typo?
I made this Wednesday night for a Thursday night gathering. Easy to whip up on a weeknight! Also a great choice when the weather is hot and you don’t want to turn on the oven. I thought mine was good but not great: I didn’t think it was quite sweet enough and I will tell you why:
I used crushed pineapple packed in it’s own juice instead of syrup
My strawberries were not that sweet
My bananas were about 1 day away from perfect ripeness
In hindsight, I think I should have either made sure my fruit was at peak sweetness (bananas) and/or mixed some sugar in with the sliced strawberries. I might also add 1/4 cup sugar to the graham cracker crumb mixture. Adding a layer of vanilla pudding would be good too.
Thank you for the recipe!!!
I have tried and failed to make a thick pastry cream. The recipes that I’ve used turn out too loose. Will you please help me?
Wow, it looks delicious. Each of layers cake looks nice. Thanks for sharing the recipe, I will make it for my dessert.
Does frozen fruit work?
Hi Alexia, I think it would, just be sure to thaw, drain and pat dry first.
Hello, I did this yestarday as a Birthday Cake and everybody loved it. Thank you so much for sharing.
I made this recipe a couple weeks ago only I added two boxes of instant pudding with 3 cups of milk and poured over all of the fruit and then added the whip cream on top of the pudding mixture. It was such a hit. Everyone loved it. In fact, I was asked to bring the same dessert to Mother’s Day this coming weekend. For the pudding I used 1 small box of banana cream and 1 small box vanilla pudding. Cheesecake pudding goes well with the banana too. Make sure it’s instant pudding.
I cheated and halfed the recipe with a premade graham cracker crust and frozen strawberries. Still very good. We also added the whipped topping when each slice it cut.
Awesome and easy. I am also not a cool whip fan, but there are so many ways around that! I added yogurt to the cream cheese mixture in mine and doubled that layer so it replaced the cool whip on the top too. I thought it might not hold together because the pineapple layer seemed watery, but I was pleasantly surprised. I served it with homemade whipped cream and it was delicious! The whole family loved this and I loved all the fruit. The cherries and chocolate on top make it look special- my three year old thought it was a birthday cake. Great recipe- thanks for sharing!
I wanna try this dessert it looks so good
GREAT MADE SURGE FREE AND GREAT
I made this. It was easy and light not heavy so very good. Will make again. Thank you, for sharing
I have made a recipe somewhat like this for many years…it is called by the same name but I use a boxed cream cheese cake to start the first two layers then the layer of bananas, crushed pineapples, coolwhip, cherries then crushed pecans… I don’t use the strawberries….Everyone always loves it…
What a pretty dessert!! My family would LOVE this. Thank you for sharing.
Love your recipes
two things… first of all could you either post or email me the original filling with the eggs. and secondly for those who don’t want to use the eggs.. here is another alternitive.
I make this too but my recipe calls for powdered sugar and 2 eggs. Also I never thought of using strawberries good hint Thanks
I made your No Bake Banana Split dessert yesterday. It was a huge hit! You’re right, it’s a great summer dessert because it tastes so “fresh.” It’s definitely going on my “best desserts to make” list.
Hi Nancy, I’m so happy to hear you enjoyed it, thanks for sharing your review!
How do u print a recipe without all the ads in between?
Hmmm did you click the “print recipe” button? There are no ads on the print page, so I’m not sure why they would be showing up for you?
Wow, this cake looks delicious, I will try to make it, thanks for sharing the recipe!
We absolutely LOVE this dessert! It’s so light and refreshing. My husband requests it all the time.
This is an acceptable substitute for the original egg based filling but it in no way is as good as the original. The filling is the best thing about the dessert. I made it for years for my children and husband and friends and neighbors with never a problem. I think its like when you make homemade mayonnaise. There’s raw eggs in it. At least there is in my recipe. There is no cream cheese in this original dessert. And its refrigerated. So if your eggs don’t go bad in the fridge, why would this dessert?
I printed this recipe many months ago and I finally made it last night. It was delicious. My family loved it and it’s almost gone. I had dry roasted peanuts on hand so I used those instead of walnuts. Yum, yum and very easy!
It was to die for , absolutlely delicious I will make it again and again.
The creme brulee has to be put on a stove. Easier to just bake it.
The Banana split cake is not a cake.. It doesn’t even have any cake in it (which would have to be baked). Why is it called that?
A better article would be how to pick the best pastry and dessert already made at the store.
Could Yall send more recipes please
This is one of our family’s favorite holiday indulgences. WOWWW. It is so perfectly yummy. I always shudder at the original recipe’s raw eggs, too. But… this may be the one time I ignore the raw egg warnings, because it is so incredibly rich and delicious. I am very convinced that the cream cheese substitution would also do it justice. How could it miss? TRY THIS RECIPE. YOU WON’T BE DISAPPOINTED. Well… except that you do NOT want to eat it all yourself or you will be buying new jeans that fit your butt. 275-300 (+/-) per serving . Worth every single calorie.
Although I didn’t make this exactly from this recipe, as I changed out some of the carbs for smarter carbs, it was this recipe which allowed me the ability to do that. Simple to make and never sticks around long.
The recipe is delicious but could have easily doubled both the first cream cheese and cool whip layer and the top layer of cool whip for a better ratio. Thanks for sharing!
I just made this for a pot luck dinner! It smells like a Banana Split! Yummy!! Thank you for this quick, easy recipe!!
Hi! THANKS TO THE MOON for the recipe! I have looked for, this, since; 1980! MY, friend CHRISTIE CLAUSEN made, it, at BYU; and, so, WE, called, it Strawberry CLAUSEN! (Or, PEACH CLAUSEN–when, using peaches!) Please! Please! Please; could, YOU, send the original recipe, that calls for eggs and powdered sugar; as, I, have a neighbor who has farm-fresh eggs!
I made this and it was the best desert on the snack list!
I made this dessert served it today. I got nothing but compliments. Multiple requests for recipe. I stuck exactly to recipe except I used whipped cream cheese because I didn’t have a mixer. It was perfect. I regret not making more my husband asked if I could make more asap because there were ppl taking some home to go. . Thank you for posting and sharing.
I was looking for something easy to make tomorrow. This looks perfect.
Thanks for posting!
I’ve been making this recipe for years, it was handed down to me from my great aunt who always made it for our 4th of July celebrations back in Iowa.. It is absolutely my favorite and my family’s lol..
On another note, there is no reason at all to grease the pan, there’s butter in the graham crackers. Also I really REALLY wish you would have included the original “other” recipe for the bottom cream and not just the one you altered, for those that aren’t freaked out by simple eggs. That cream which you beat on high for 20 minutes is what makes this dessert. Kinda funny, it is called banana split cake and with your original recipe it’s exactly like my great aunt’s but she left out the strawberries.. I never even questioned it lol
Also I am now gluten intolerant, I have since made this using smorable’s gluten free graham crackers and it turned out amazing, half of my family thought it was better!
I want to thank you for this recipe. I’m 46 and my mom and I made a no bake Banana Split “pie” when I was a kid. This is the same recipe except we used a mixture of powdered sugar, melted butter, and raw egg in place of the cream cheese layer. Now I had been thinking about this recipe for years thinking how to replace that layer and to get the same taste. I did NOT feel comfortable using raw egg anymore…..THIS recipe is fantastic! Just made it for a 4th of July picnic and everyone loved it. My mom included. Thanks again!!!
Wow, I admit to skimming your article quickly to get to the recipe, didn’t realize you mentioned the original recipe was with the raw eggs! Our recipe is probably from the late 70’s early 80’s!
Can you use EggBeaters in place of the raw egg? I’m making your recipe as instructed, but am afraid it will miss the buttery flavor of the original recipe. Thanks!
Hi Robin, I have no idea, I’ve never made the version with the raw egg!
My Wife baked this for me. It was very delicious and tasty to have this.Thanks a lot for sharing this. Good Work. Keep it up.
So, I must ask … if this isn’t baked then why are you greasing the pan? Does it not make the dessert taste greasy? Just curious! Thank you!!
Hi Tabatha, It just helps to ensure that the dessert comes out of the pan cleanly and doesn’t stick anywhere. No, you should lightly grease, so you should not taste any grease.
So i personally wont eat this (i’m a super picky eater) but I love making things like this for holidays for my husband and his family. I just made it and noticed i did the filling step wrong. I didn’t mix the cream cheese and sugar first them fold in the cool whip. I blended it all together. I had my hubby taste test and he said it was really good. I think what doing this did was just not make it a very thick layer of filling like in the picture. If everyone enjoys it tomorrow ( which i’m sure they will) I will make it again and do the filling right next time. Thanks for the recipe!
I just want you to know. I made the No Bake Banana Split Cake. It was wonderful. I did not change a thing. It took a little while to make, but it was worth every bit.
Yummy! Looks delicious and who doesn’t like a cake in banana split form?
I’m just crazy about any cake or pie that has a graham cracker crust. Can’t wait to try this, thank you for sharing!
I love this recipe it’s the most delicious dessert i ever tasted thank you very much for sharing it
Yum! This just looks like a celebration in a bowl!
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There is a natural version of cool whip (whipped topping) called TRUWHIP. It’s 100% natural, non gmo, no high fructose corn syrup and it’s yummy. Give it a try, cuz I don’t like artificial anything in my diet either :)
THIS LOOKS REALLY GOOD, CAN’T WAIT TO TRY IT !
How can i calculate the nutritional info calories etc? This looks sooo good
Looks good gonna try it
So I’ve been making this for years and my family LOVES it, but I use the recipe with the uncooked eggs, you beat them for so long that they’re considered cooked….the custard is amazing.
First, thank you for sharing this recipe, many many years ago we made this for Christmas parties at work and it was a big hit. Of course I didn’t make this often and have been struggling trying to remember- you see the recipe I had was lost in Hurricane Katrina – so when starting searching, I found other recipes, that used yogurt ( to me this is horrible- I don’t like yogurt) — this is my opinion – which everyone has a right to what they like or dislike. Don’t be so ugly or push your thoughts about a product being used. If you don’t like an ingredient and need to know or want to make a suggestion for substituting then be nice ask or suggest. Don’t push your opinion—– As to how horrible what products use in making it… Cool whip has been around for many, many years before I was ever born and I am not young; I have never heard about anybody die from cool whip. Look around at all the other store bought products you use on a daily basis and I am sure you will find out all the bad things that are in them just to preserve… You don’t like it — don’t use it and direct your comments about products to the FDA.– Again to the person who posted this recipe— THANK YOU for taking the time for sharing. Oh, I do have one question — you use sugar— is that powder sugar, I think that is what we used.
Hi Milene, The recipe I used called for granulated sugar, but I think powdered sugar would work too!
Hey, I’m wondering if you have a picture of the Banana Split Dessert hiding anywhere. This looks like a S’Mores cupcake! And it looks breathtakingly fabulous, but would love to see the other one. Thanks!
Hi Jenny, Oh no! I’m not sure where a s’mores cupcake is showing up, but I’ve re-checked this page multiple times and the only thing I’m seeing are pictures of the banana split dessert.
You know what, I was going to wait to make this Dessert for my Friend’s Birthday the end of June, but I’m going to make it this weekend for me- & my family! Can’t wait- Sounds like a great Recipe! ( Sorry about the misspellings in previous post)
Hello Everyone! First time I’m commenting on this site, but I wanted to say I enjoy reading everyone’s comments and sharing ideas on food, receipes,etc. I love the receipes on this website- I going to make the Cherry Cheesecake with Walnuts for my friend’s Birthday coming up- I want to try the Banana Spilt Desert- looks very delicious! Thanks for the great reciepes and sharing.
This is soooo. good, you will not have leftovers. Don’t change a thing.
I made this for a family birthday party and it was perfect!!! Every one loved it! The only thing I did differently was added vanilla extract to the sour cream mixture. (Just a few drops)
I will ABSOLUTELY be making this again!
Was great! Made it without the strawberries and chocolate sauce.
I made this for my son’s 18th birthday because he loves banana splits. He loved it and it was an absolute hit with everyone! Thanks for the recipe!
Had been a long time user of the original recipe using the uncooked eggs. I recently tried this posted recipe and find it far superior. The “ice cream” layer is creamier then the original and adds a much nicer taste to the dessert. I put the finished product in the freezer for about 1/2 hr to make the cutting easier.
I made this for 4th of July cookout. It was delish and now have been requested to make one for birthday cookout this month. I could’ve ate the whole thing by myself. DELISH!!
I teach cake decorating and the icing calls for eggs but, because of the salmonella issue we use “Meringue Powder” as the egg substitute. It’s basically powdered egg whites and safe. Perhaps those who use eggs may want to give it a try.
I grew up on the version with raw eggs. It was DELICIOUS…. I’m going to make this tonight for my coworkers and will try the different filling.
This is one of my absolute favorite summer desserts. Thanks for posting.
Has anyone tried using fresh pinapple?
To Beverly who made the comment about Cool Whip & chemicals – you can make your own Cool Whip – recipe for Homemade Cool Whip can be found on http://www.somethingswanky.com website – it is made with whip cream, gelatin, vanilla & cream of tartar, water. Maybe you will try the recipe then. It sounds too good not to try.
I just made this for friends tonight and it was SO good. OMG so good!!! Thanks for the recipe!
loved the dessert but was wondering I can I use splenda instead of the reg sugar.
I don’t use Splenda, but I think it would be an okay substitution here.
This was so good. Quick and easy. The hubby said I will be making it again. Guess I cant add a picture to the comment?
I’m making this for my mother-in-law’s surprise 50th birthday party and I was wondering if I could use strawberry and pineapple ice cream topping or that would be too rich/sweet.
Hi Jean, Do you mean for the top of the dessert, or for the strawberry and pineapple components? If you mean for the top of the dessert to decorate/garnish, I think it would be fine. However, I don’t think I would replace the fruit with ice cream toppings in the dessert.
I meant to replace the strawberries and pineapples in the recipe, but now that I have your opinion, lol, I think I’ll just stick with your original recipe. Don’t want to mess up something delish….thank you! I can’t wait to make it!!!
Was gonna wait till summer to give to guests. Might as well do it this weekend.
Making this for tomorrow’s SuperBowl!! Dolores, thanks for the suggestion of using the extra cream cheese and extra pineapple! I’m making half of pan with bananas & half without- two of my guests don’t eat bananas. Thanks for an easy dessert!
OMG… Fabulous and will make find many reasons to make this :)
Made the dessert this past Christmas. It was gone in no time. Everyone loved it. I used 2 packages cream cheese (16 oz.) and the Cool Whip and also put my bananas in the drained pineapple juice as I had done when making the original with the raw eggs. Only thing I do differently is put two 20 oz. cans of crushed pineapple instead of one and always put the pineapple on first and then the bananas. Either way it is always delicious.
I have made this recipe or a variation for over 35 years. It is such a refreshing treat
could you use graham crackers instead of crumbs and just lay them in the pan
Hi Trish, I would not recommend that, as it would make cutting the dessert very difficult. You’d end up with a mess of broken crackers on the bottom of the pan.
I used to make something called a refrigerator cake that used whole graham crackers with a cream cheese/whipped cream filling. I decided to try that with this recipe to try to cut back on some of fat. I also used my Ninja blender to create whipped “cream” from my milk. Instead of the minimum 4 hours in the fridge I left it in for 24 hours. It was a major success! The graham crackers soften enough to allow you to slice through them without them cracking or crumbling. I highly recommend you try it yourself.
I love recipes like this which give us a beautiful visual and then allow us to easily make changes to suit our needs. Great job!!
This dessert was not only beautiful but it tasted great!! The amount of sweetness was perfect. I’ve tried other recipes with cool whip and it is quite overbearing, but this came out really good.
Can I use brown sugar instead on granulated sugar ?
Hi Marlo, I would recommend using the regular granulated sugar, not brown sugar.
This dessert was excellent! Everyone loved it!!! Thanks for sharing your recipe!
I made this recipe for my hubbies 60th birthday Labor Day party today! I will let you know what everyone thought of it later on. Hopefully, I get lots of rave reviews!!!
I don’t like banana splits, but I loved this when my grandmother made it for ever special occasion. She didn’t use eggs. I don’t either, and my kids and be absolutely love it.
This looks delicious! I was just wondering why was cream cheese used instead of regular vanilla ice cream? Is there a reason for that or just that it tastes better with a cream cheese center?
Hi Athena, This isn’t meant to be an ice cream dessert, which is why I didn’t use ice cream. It’s just meant to use the flavors of a banana split. If you’re interested in an ice cream dessert, you may want to check out this Banana Split Ice Cream Cake: https://www.browneyedbaker.com/2012/07/12/banana-split-ice-cream-cake/
What is this world coming to? It isn’t as if we eat a container of Cool Whip 24/7 Once in awhile surely isn’t going to hurt someone,in a hurry or without whipping cream and we have all survived. That is like condemning McDonalds or other fast food restaurants. EVERYTHING IN LIFE should be done in moderation. I shall make this and know will enjoy regardless of cream and yes, I will not use raw eggs in anything…Have a great “Splitting Day”
Yes! MODERATION is the key. Too many folks don’t realize this. Thank you for saying it!
I have my Grandma’s recipe and I love it! I’m different from everyone here. I can’t not make it without the raw eggs. This year I will look for the pasteurized ones but I don’t want to do anything to the recipe that will make it taste any different. That’s how much I love it. Our families have had this many times growing up and we are all still here.
Oh and I prefer Cool Whip over Redi-whip or anything for that matter. Lol. Great tasting chemicals. :)
LOL! Love your sense of humor. I love those chemicals, too. Too bad some folks don’t realize if you break stuff down far enough, it is all chemicals anyway. Enjoy your dessert! :)
Our family favorite and it’s eggs for me!!. My chickens are clucking as I type actually and I will be making this tonight :)
I have all the handed down recipes, the good ones in my book.. Unfortunately not everyone sees it that way.
“Don’t put a raw egg in that” “my child can’t play in the mud”.
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. :)
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…
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.
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.
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 ;)
i am making this for the first time and was wondering if u cover it when done with foil or anything else?
I usually cover with plastic wrap to keep in the fridge, then top with the cherries right before serving.
Made this today and it was so simple. Very delicious. Took me about 15 minutes to whip up.
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!
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.
Here’s the version of Banana Split Cake I got from my mother; she made it in the 70’s to early 80’s. SERVES 16.
Crust: 18 whole graham crackers (but I bought a box of the crumbs), 1-1/2 sticks butter
Filling: 2 sticks butter, 2 cups powdered sugar, 2 eggs, 1 tsp vanilla
Topping: 4-5 bananas, 2–20 oz. cans of crushed pineapple, 16 oz container Cool Whip, 1 small jar maraschino cherries, some chopped walnuts.
Melt butter for crust & mix with crushed grahams. Line crust in 9×13 inch pan (per recipe, but I put it in my biggest lasagna pan). Chill crust while mixing filling.
Filling: Mix 2 sticks softened butter, powdered sugar, eggs and vanilla; beat for 20 minutes with ELECTRIC mixer (very important–do not hand mix). Spread filling over crust.
Cut bananas (lengthwise or sliced), dip in lemon juice, and arrange over filling. Cover with DRAINED crushed pineapple, Cool Whip, nuts, & maraschino cherries (drained & cut in half). Chill at least 2 hours before serving.
Do you use the entire box of graham cracker crumbs? If not, how much is the equivalent to the 8 graham crackers? Thanks for your help.
Oops! That should have read 18 graham crackers and not 8!
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!
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.
Michelle is correct, it is very time-consuming dealing with the comments. I personally copy all comments into my PC, then edit and keep the tips. Lots and lots of time involved.
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!
grease it? how exactly…thanks!
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.
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.
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.
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. :-)
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.
Made this recipe for the 4th and it was a huge success!! Thanks for the easy recipe. Definitely will be making this again!!
Great recipe!! Thank you!
What a perfect summer dessert! thanks for sharing.
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!
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!
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!
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?
Hi Irmak, Yes, fresh whipped cream would be perfect!
I am excited to find yummy no bake desserts when it is getting so hot already! Cheers!!!
My mom was been making this cake for me the past 25 years for my birthday!!!! Its the only cake I will eat!!!!
Oh my word, does that ever sound good!! It’s such a fun dessert, who doesn’t love a banana split? :)
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!
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.
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……
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.
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.
Beautiful! Exactly my idea of heavenly food.
OMG! My grandma made this every Easter! I am SO excited to have a recipe!!! Thanks!
Ummmm… this has got to be the most amazing dessert my eyes I’ve seen! It is so gorgeous and sounds divine! :)
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!
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!
This looks unbelievably fresh. What a perfect warm weather treat.
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!
That looks AMAZING!! And it sounds so easy to assemble. YUM!
Banana Split Heaven!! That’s what this is!!
This looks devine!! I can’t wait to try it out!
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!
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!
Friend’s birthday…this or Mississippi Mud Cake???
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!
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.
THIS is amazing! Need a piece now! Would so make my day! :) Great recipe!!
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.
Wow, I cannot think of anyone who could resist this dessert… fabulous job!
Yum! I like that is simple with ingredients I have at home!
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!
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.
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!
Yes, I thought I hated cream cheese until I had the filling in the strawberry pretzel dessert and now…<3
Wow this looks fabulous! Looking delicious and perfect for today dessert. will sure make this recipe. . Keep posting
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! :)
Banana split recipe: you mentioned that you added vanilla pudding in place of the cool whip. Did you make the pudding first, then divide it. First adding it to the cream cheese, then adding it on top. Great idea!
Wow this is beautiful! And it is just perfect for summer!
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!
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 ;-)
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.
Try using”Meringue Powder”as the egg substitute. It’s basically powdered egg whites and safe. I use it when I’m teaching my students when we make butter cream icing. I hope this is helpful for those who want to use the egg recipe version of this delightful cake.
I’ve seen the Eggland brand at my local Fred Meyers, which is part of the national Kroger chain in the USA.
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?
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! :)
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!
this dessert is very pretty and easy to make!! Its a perfect summer dessert!
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!
This sounds wonderful! I was wondering if the bananas turn brown quickly.
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.
After you drain the pineapple, put the bananas in it . It will keep them from turning brown. Did this all the time with the Banana Splint recipe with the eggs.
I have found that if you put the bananas on the cream cheese mixture then the pineapple and strawberries as they have done it mine don’t turn brown.
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!
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!
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 :)
These are so full of goodness! Love it!
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.
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.
This looks just perfect!!!!! YUUUUUUUUUUUUUUMY
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.
Loving the delicious desserts this week!! This is so pretty and I love a good no-bake recipe!
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!
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.
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 ;-)
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.
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!
You’ve got to be kidding. Read the ingredients. So many chemicals that it’s not even food :-(
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.
Becky, I could not have said it better myself! Thank you for sharing! Beverly, if you are not one to use the regular Cool Whip, there is a ‘Lite’ version of Cool Whip at your nearest grocer’s. Also, there is another version of this recipe using lite yogurt…check it out on your search engine! But please take your negative remarks about this wonderful dessert to another website! I’m sure, as Becky feels, the person who worked so hard on this recipe, and took the time to share it with those of us who appreciate it, didn’t appreciate your negative remark posted on here!! I have tried it, along with my husband who is not a big ‘sweets’ eater, but absolutely loves this recipe, and it is delicious!!!
Linda, I agree with you and Becky about the negative comments being completely unnecessary and unwarranted, but Beverly’s issue with Cool Whip isn’t the caloric intake–she stated that the ingredients contained in Cool Whip are all chemicals, and that it shouldn’t be used as a food source, period. While I get what she’s saying, I DON’T get why she chose a random comment/commenter to attack; and I don’t get why she even read the recipe through (much less the comments reviewing the recipe) if she feels so strongly about Cool Whip, since it’s one of the ingredients in this recipe. Personally, I think this recipe looks amazing, and I can’t wait to try it out. Thanks for sharing this recipe with the rest of us!!
Did you say your name is Beverly:? Debbie downer is more like it. All you other ladies love reading the comments makes me feel like I know you. By the way I can’t wait to make the banana split cake for Easter dessert. I am going to make it even more delicious by using whipping cream. ❤️
For those that don’t care for Cool Whip just get some heavy whipping cream and whip it up with a little sugar.
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 :)
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!
if you dont want to buy “cool Whip” you can make it yourself just by whipping heavy cream…no chemicals added unless you put them in there!!
Missy, you and others don’t know what’s in cool whip AND heavy cream. It starts from the very beginning, if I may tell you. Probably every cow in America eats GMO grain, not wholesome grass, like the cow was meant to. Then they give the cows, antibiotics and other shots. Some of them to make the cow give more milk. These GMO’s and all these vaccines in these shots….is going into your body. But we’re not done yet. The chemicals they put into milk (and anything diary), is unbelievable. Their actually talking about putting “flouride” in milk now. And that’s an industrial waste, if you haven’t heard about that yet. I could go on and on, but if I may ask everyone here, please put in GMO in youtube’s search box if your unfamiliar with the term, and just watch a few video’s. Please everyone take the time to educate yourself’s in what their (government) putting in ALL of the food, to make us sick. Check the statistics of how all the diseases including cancer and diabetes, and many others, is skyrocketing. I am organic and mostly vegetarian, but I love looking at websites like this one, and drool. I can’t lie, once a week, I have to cheat and make something like this dessert here, but I hate it, knowing in the long run, it’s probably gonna give me some kind of disease, but then I have to go detox. Lol. Thanks for listening…I enjoyed reading and looking at this dessert. It’s lovely.
Honestly unless you are homesteading and raising everything you consume your doomed we all know this. All meat is bad all meat derivatives are bad…all our fruit and vegetables are treated with pesticides unless we grow them ourselves and don’t trust an “organic” label. The plastic packaging is tainted and I could go on forever unless your head is in the sand I’d hope everyone realizes that anything purchased at a grocery store is full of preservatives but the reality is very few people homestead so they are going to be at the grocery store. Cool Whip is probably the least of the bad things we consume and whipping cream as mentioning earlier isn’t going to help. Why do you think our girls in America are developing several years earlier than we did? all those antibiotic we are pouring into the cows and chickens,
Mostly a vegetarian….in other words “not” a vegetarian. LOL
Beverly needs to take her unpleasant thoughts and lack of manners elsewhere. This is for a group of people enjoying each others ideas on great food, warm greetings to each other and a place to share new wonderful ideas. So my advice to someone as unpleasant and nude as Beverly , is go look some place else for (your HEALTHLY DIET), don’t come to sites such as a friendly one as this and try to make it look bad just because of your one really bad mannered woman.
Holy cow, pardon the pun but…. I’m all over the internet constantly digging up new things to try. I’m not a vegetarian, there for I don’t frequent those sites. I’m not a vegan either. With that said, don’t crap where you eat people! I don’t want to know how to make a 7 course vegan dinner because I don’t care. Give me roast beast any day. I’m a meat eater by nature, I love starch, sugar is my friend as well. I’m not keen on salt but I do cook with it. So tired of all you freaking health freaks coming on board and bashing people. Give me a garbage plate dripping with grease and I’ll chase it down with a beer and a cigarette. But….I’m 120 pounds, illness free and freaking happy. I can hear all the snarky comments being conjured up was we speak. I just laugh. If you all want to be health freaks its certainly your right, I choose to live, love and eat the way that makes me happy. We go around once in life, so make the best of it.
You’re comment was like the words flowing from my own mind! Thank you so much!!!! All these people talking about being vegan and all organic…..are you serious? First of all this is a very expensive lifestyle, secondly it’s not practical for my family with 2 parents working and busy schedules for kids (we have a violinist and a dancer both competitive) Some nights it’s going to be pizza and others it’s homemade but I don’t have hours to spend in the kitchen every day. Finally has anyone really taken a close look at some vegans? I’m not talking about your super star type with a chef I mean average joes? They’re always very thin and kind of gray looking. Soy and tofu are not healthy everyday! Eat a carrot for the love of God grown in some manure!!!! So dear I’m with you…the vegans and all organic people can be so proud when they’re 125 years old saying they haven’t had an animal product or any chemicals since 2004 but I’m going out in my 70s maybe 80s eating some fried chicken, drinking my soda, licking the cool whip bowl saying d@!% that was one fantastic ride, see ya on the flip ride
There is another product called Truwhip available at Health food stores. Use this instead – it also tastes very good! This is a great recipe worth trying!
Its a Desert not a main course and you don’t eat it EVERYDAY fool!!!!!!
For anyone who doesn’t like cool whip because of the artificial additives, try TRUWHIP, a natural, non artificial version of “cool whip” or “whipped topping”.
I agree with you. When I see cool whip as an item I look the other way.
What a pretty dessert!! My family would LOVE this. Thank you for sharing.
If I bring this to Easter lunch, I will be the hero!!!